Skip to main content

Roasted Herb Beer Mustard Potato Salad

Roasted Herb Beer Mustard Potato Salad

Roasted Herb Beer Mustard Potato Salad -3

It’s easy to complicate what’s supposed to be simple. Add unnecessary steps, feel the need to suffer on behalf of the task, take things a little further than needed. Potato salad, the quintessential summer side dish needs a simple touch. I roast the potatoes, the process adds a nice flavor, a creamy center and a bit of a crunchy texture that you can’t get from boiling. I keep the dressing simple and mayo-free, I use good mustard with whole seeds still in tact, and the beauty of fresh herbs.

Maybe because mustard pair so much more seamlessly with a great IPA or summer ale, or maybe because it sits at room temperature without concern longer,  or maybe because mayo makes me gag, but I always favor the simple acidic tang of a german potato salad to the American version that is so often scooped out of a grocery store plastic tub.

This is perfect with beer, perfect for summer, and perfect with a grilled entrée. Look for a wet hopped IPA for some beautiful hop flavors at the end.

Roasted Herb Beer Mustard Potato Salad -4 

Roasted Herb Beer Mustard Potato Salad


  • 2 lbs red potatoes cut into cubes
  • 6 tbs olive oil divided
  • salt and pepper
  • ¼ cup whole grain Dijon mustard
  • ¼ cup IPA beer
  • 1 tsp garlic powder
  • ¼ tsp smoked paprika
  • 3 tbs fresh chopped chives
  • 2 tsp chopped fresh oregano


  • Preheat the oven to 425.
  • Spray a cooking sheet with cooking spray.
  • Add the potatoes to the sheet, drizzle with 3 tablespoons olive oil, sprinkle with salt and pepper. Toss to coat.
  • Cook for 15 to 20 minutes or until fork tender. Remove from oven, allow to cool.
  • In a blender or small food processor add the mustard, 3 tablespoons olive oil, beer, smoked paprika, and garlic powder, blend for about 30 seconds. Add the chives and oregano, pulse one or twice to combine. Salt and pepper to taste.
  • Add the potatoes to a large bowl, drizzle with dressing, toss to coat. Serve warm.

Roasted Herb eer Mustard Potato Salad




Related Posts

Similar Articles


Erin @ The Spiffy Cookie April 17, 2015 um 11:26 am

Oh yum. I am actually making a potato salad for a cookout tomorrow but unfortunately cannot make this exact version because I have some gluten-intolerant folks to cater to. Darn I’ll just have to make it for myself 😉


Jenna April 20, 2015 um 5:30 pm

This dish could easily be modified for gluten free peeps. Harvester Brewing Company out of Oregon has one of my most favorite IPAs. Their beers aren’t gluten removed, they are brewed with non gluten containing grains. I’m sure your gluten intolerant friends would love this spin! Sounds delish!


Angel July 29, 2015 um 3:09 pm

I’m thinking of taking this on a mountain cabin weekend trip. Is it something that I could make in advance, refrigerate and then let it get to room temperature again? Or does it need to be served the same day? Thanks!


Jackie July 29, 2015 um 6:17 pm

Yes. I would make the potatoes and the dressing and store separate Bring the potatoes to room temperature and then toss in the sauce before serving.


Ted September 15, 2022 um 7:38 pm

So, this won’t have the alcohol cooked off? I won’t be able to serve it to kids?


Jackie October 3, 2022 um 12:12 pm

the alcohol will not cook off, although the alcohol per serving is incredibly low. The flavors aren’t really kid-friendly so if you’re looking for a recipe for kids this probably isn’t the best one.


Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.