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Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

The anemic looking, plastic tub dwelling potato salads of my youth put a pervasive distain in my culinary soul for the union of the words "potato" and "salad." It wasn’t until I found a non-mayo based version that I really started to see potential. While I’ve used sour cream, blue cheese dressing and even bacon garlic aioli, the mustard vinaigrette edition is a fun twist. I also like to roast the potatoes rather than boil them, it prevents the possibility of the over cooked mush and it brings out flavors that might otherwise be washed away in boiling salted water.

For the vinaigrette I used an IPA from a brewery not to far from me, Noble Ale Works out of San Diego. A newer brewery that, rumor has it, just celebrated their second anniversary. Like most brewers I’ve been lucky enough to come across, this team seems profoundly dedicated to what they do, fiercely loyal to to their community, and in near constant pursuit of the perfect brew.

Big Whig IPA is a fine example of a West Coast IPA, with a bold hoppyness that’s balance with a pale male, citrus notes, a bit of caramel and some pine. The accessibility of this beer makes it perfect to add to your summer beer rotation and the light seasonally appropriate flavors make it perfect for a salad dressing.

 Warm Potato Salad with IPA Mustard Vinaigrette bottle

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)


  • 2 lbs red potatoes cut into small cubes
  • 2 tbs duck fat use olive oil for vegetarian
  • 1 tsp salt
  • ¼ cup chopped shallots
  • 1 clove garlic smashed
  • ¼ cup stone ground mustard
  • 1 tbs honey
  • ¼ cup IPA
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1/3 cup chopped green onions
  • 2 weight ounces crumbled Roquefort cheese about 1/3 cup
  • ¼ cup flat leaf parsley chopped
  • ½ cup shelled peas


  • Preheat oven to 400.
  • Heat the duck fat (or olive oil for vegetarian) in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  • In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  • In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.

I use this Duck Fat because it’s well priced and good quality. A little goes a long way so one jar will last a while. (Affiliate Link)

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

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Cookin Canuck June 18, 2013 um 4:36 am

Duck fat and blue cheese? This sounds like the potato salad of the gods!


Tieghan June 18, 2013 um 5:16 am

I LOVE this. No mayo + the added flavor a beer! That sounds incredible!


Happy Valley Chow June 18, 2013 um 7:13 am

I think you should know that I made a slight man grunt when I read the title of this recipe….duck fat?! FOR THE WIN!! That sounds sooooo freakin good, I can’t even handle it. Totally bookmarking and trying 🙂

Happy Blogging!
Happy Valley Chow


Alayna @ Thyme Bombe June 18, 2013 um 7:26 am

I would have never thought to roast the potatoes for a potato salad. Sounds fantastic. I’m also not a fan of heavy mayo-laden salads, so this mustard dressing would be great for me. And it just so happens that I have some duck fat in my freezer that I’ve been looking for something to do with!


Bree (Skinny Mommy) June 18, 2013 um 2:16 pm

This looks delicious–I love the duck fat!


Cassie | Bake Your Day June 18, 2013 um 5:30 pm

"Anemic looking plastic tubs" – that is the perfect way to describe them. Nothing beats homemade potato salad and I love the sound of the vinaigrette! Roasting the potatoes is genius too!


steph@stephsbitebybite June 18, 2013 um 8:40 pm

Ooh this sounds like the most perfect way to make potato salad!


Ashley – Baker by Nature June 19, 2013 um 7:09 am

You had me at duck fat.


Nancy/SpicieFoodie June 20, 2013 um 8:59 am

I would take your potato salad over the grocery kind any day! Your recipe is absolutely mouthwatering. Thanks for sharing and can’t wait to give it a try.


Katie @ Blonde Ambition June 20, 2013 um 11:28 am

I recently had duck fat fries and they were out of this wooorld. Crispy and delicious. I agree with you on the anti mayo-based potato salad opinion, and I think a mustard vinaigrette potato salad sounds amazing! And of course whenever beer is in the picture I can’t say no 🙂


Amy June 21, 2013 um 2:06 pm

Yum! Please make something with Diamond Knot IPA!!! Love your recipes.


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