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Roasted Potato Salad


  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Description

This 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 veggies and prep the dressing and you’ve got a side dish perfect for a backyard barbecue or a holiday feast!


Scale

Ingredients

  • 1.5 pounds baby gold/red potatoes
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon garlic powder
  • 6 strips bacon, cooked and crumbled
  • 2 stalks green onion, thinly sliced
  • 24 tablespoons fresh chopped parsley
  • Kosher salt
  • fresh cracked pepper

Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh chopped dill 
  • 1.5 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat oven to 450 degrees.
  2. Wash potatoes, dry them, and slice them in half. 
  3. Place in a pile on a parchment-lined baking sheet. 
  4. Drizzle with olive oil and season with oregano rosemary, sage, garlic powder, several large pinches of Kosher salt and a large pinch of pepper. 
  5. Toss to coat potatoes evenly and spread in a single layer.
  6. Roast potatoes for 12-15 minutes or until they are fork-tender.
  7. Broil on high for 1-2 minutes, flip and broil for another 1-2 minutes.
  8. While the potatoes are roasting, combine mayo, vinegar, dill, Dijon, garlic powder, and a couple large pinches of salt and pepper. 
  9. Transfer roasted potatoes to a serving platter, top with crumbled bacon, green onions, and parsley. Drizzle with Dijon dressing and enjoy!

Notes

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, and 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 roasted 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.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Keywords: baked potato salad, warm potato salad, mustard potato salad