25 Minute Roasted Potato Salad

This 25 minute Roasted Potato Salad is loaded with crispy baby red and gold potatoes, crumbled bacon, fresh herbs, and a creamy Dijon dill dressing. It’s an elevated potato salad that screams “EXTRA” but actually is super EASY to throw together. A quick roast in the oven while you chop the herbs and prep the dressing, and you’ve got a side dish perfect for a backyard barbecue or a holiday feast!

You Will Love This

• Roasted potato salad is SO. MUCH. BETTER. than regular old potato salad. It’s literally one of my favorite side dishes. Crisp, yet tender roasted potatoes are layered with fresh herbs and crumbled bacon and drizzled with a creamy Dijon mustard and dill dressing. It’s layers upon layers of delicious. If crisp, flavorful potatoes are your thing, you might also want to check out my Greek Potato Wedges with Yogurt Sauce, Crispy Oven Baked Fries, or these Jalapeno Popper Potato Skins. Is it possible to survive on just potatoes? Asking for a friend…
• This loaded baked potato salad is SO quick and easy! You literally just have to roast the potatoes. And actually, while you’re at it – you can bake the bacon right along with them (on a separate baking sheet of course). While the potatoes and bacon are cooking, you can slice the green onion, chop the herbs and throw together the dressing. That means you can have this warm potato salad ready to go in less than 30 minutes!

Ingredients and Substitutions

• Baby Gold/Red Potatoes – I like using as many colors of mini potatoes as I can get my hands on, because people really do eat with their eyes first. But if you only have one or the other, that’s fine too. You can use regular potatoes in a pinch, but peel them first: baby potatoes have delicate skins, but the skin on those full-sized Russets isn’t nearly as tender.
• Olive Oil– A good, organic, cold-pressed olive oil adds a beautiful depth of flavor to any dish, but since we’re roasting this oil (as opposed to using it in a dressing) you can substitute another cooking oil if needed.
• Dried Herbs – If you’re out of dried oregano, dried rosemary or dried sage you can use any of those to sub for one another, or use Italian seasoning in place of all 3!
• Garlic Powder – You can always use granulated garlic in place of powder, or minced fresh garlic.
• Bacon – Get a good cut of regular bacon, not thick cut. You want it to get crispy and crumbly, and thicker bacon takes longer to bake.
• Green Onion – Did you know you can stick the unused root ends of your green onions in some potting soil and they will grow new, green stalks with a little water and sunlight? I can’t be the only one who feels a little bad about buying a bundle of scallions when I just need one or two.
• Fresh Parsley – If you need to substitute dried parsley in place of fresh, just remember the 1:3 rule: One teaspoon of dried herbs packs in as much flavor as 3 teaspoons (or 1 tablespoon) of fresh.

Instructions

Wash potatoes, dry them, and slice them in half. 

Season potatoes with olive oil and dried herbs.  

Toss to coat potatoes evenly and spread in a single layer.

Roast potatoes for 12-15 minutes or until they are fork tender. Broil until crispy.

While the potatoes are roasting, combine mayo, dill, vinegar, Dijon, garlic powder, and a couple large pinches of salt and pepper. 

Transfer roasted potatoes to a serving platter, top with crumbled bacon, green onions, and parsley. Drizzle with Dijon dressing and enjoy!

Tips

• You can substitute any kind of potatoes in place of the baby gold/reds. I like to use baby gold or baby red potatoes because they are nearly bite-size already which means all you’ve gotta do is slice each one in half. I also really like their creamy texture. However, you can use pretty much any potato for this recipe, you’ll just have to adjust the roasting time. Other potatoes that would work well in this recipe include:
  • Russet
  • Yukon gold
  • sweet potatoes
  • fingerling potatoes
• If you choose to use another kind of potato, just be sure that you cut the potatoes into uniform, bite-size pieces. This will ensure that they all roast evenly. I’d start with the same recommended cooking time of 12-15 minutes and then check on them every couple minutes until they are fork-tender.
• Don’t roast the potatoes too long. Start checking the potatoes after 12 minutes and check to see if they are fork-tender. Once you can easily pierce them with a fork, they are cooked through. Then broil on high and give them a flip so they get nice and crispy on all sides.
• Try adding horseradish sauce in place of the Dijon mustard for a different dressing option. I’d start with just a half tablespoon of horseradish sauce in place of the Dijon and give it a taste before you add more. If you’re using prepared horseradish, I’d start with just a couple teaspoons and taste after mixing it in.
• Hard-boiled eggs would be DELISH in this roasted potato salad. Eggs would be another way to add more of that classic potato salad flavor in – and a great way to add more texture. Also, who doesn’t love a diced up hard-boiled egg?!
• This loaded baked potato salad can be served warm, cold, or at room temp. It tastes great right from the oven but tastes just as good when it cools. You can make it up to three days in advance and store it in your fridge until you’re ready to serve. If you’ll be enjoying it at a later date, I’d recommend drizzling it with just half the dressing initially and then adding the rest right before serving.

FAQ

Easy Side Dishes