Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring roasted Colorado potatoes and beets tossed in a tangy mustard vinaigrette with fresh herbs. This american-inspired salads ready in about 55 minutes pairs halved baby Yukon gold potatoes, peeled and quartered 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.

Prep: 10 min Cook: 45 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dijon mustard from drying out.

Can I substitute ingredients in Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herbed Colorado Potato and Beet Salad with Mustard Vinaigrette?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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