Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant salad featuring roasted Colorado potatoes and beets tossed in a tangy mustard vinaigrette with fresh herbs. This American-inspired salad recipe, ready in about 55 minutes, pairs baby Yukon gold potatoes, medium beets, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, halved baby Yukon gold potatoes
• 3, peeled and quartered medium beets
• 2 tbsp Dijon mustard
• 3 tbsp apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp honey

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb halved baby Yukon gold potatoes and 3 peeled, quartered medium beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized, stirring halfway.
2. Step 2: Meanwhile, whisk together 2 tbsp Dijon mustard, 3 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp black pepper in a large bowl to make the vinaigrette.
3. Step 3: Once the potatoes and beets are slightly cooled but still warm, add them to the vinaigrette along with 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh chives.
4. Step 4: Toss gently to coat evenly, then serve warm or at room temperature.