Best Roasted Potato Salad Recipe

Introduction

This Best Roasted Potato Salad combines tender, crispy potatoes with a flavorful herb dressing and crispy bacon. It’s a hearty and delicious twist on classic potato salad that’s perfect for picnics, barbecues, or any family meal.

Ingredients

• 2 pounds baby potatoes (halved)
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 8 strips bacon (cooked and chopped)
• 3 tablespoons chives (finely chopped)
• 3 tablespoons dill (finely chopped)
• ⅓ cup mayonnaise
• 1 ½ tablespoons white wine vinegar
• 2 tablespoons dill (finely chopped)
• 1 small shallot (finely diced)
• 2 tablespoons stone ground mustard
• 1 teaspoon garlic powder
• ¼ teaspoon kosher salt (more to taste)

Instructions

1. Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
2. Step 2: Wash, dry, and halve the baby potatoes. In a bowl, toss them with olive oil, kosher salt, dried oregano, and garlic powder until evenly coated.
3. Step 3: Arrange the potatoes cut side down on the prepared baking sheet. Place on the top oven rack and bake for 15 minutes or until the potatoes are fork tender.
4. Step 4: Turn the oven to broil. Flip the potatoes so the cut side is up and broil for an additional 5 minutes to crisp the edges.
5. Step 5: While the potatoes bake, prepare the dressing. In a bowl, mix mayonnaise, white wine vinegar, dill, shallot, stone ground mustard, garlic powder, and kosher salt until well combined.
6. Step 6: Remove the roasted potatoes from the oven and let them cool for about 10 minutes. Transfer to a serving dish, top with chopped bacon, chives, fresh dill, and drizzle with the dressing before serving.

Tips & Variations

• For extra crispiness, use a convection oven or increase broil time slightly while watching closely to prevent burning.
• Substitute bacon with crispy pancetta or omit for a vegetarian version.
• Add a squeeze of fresh lemon juice to the dressing for brightness.
• Use fresh garlic instead of garlic powder if preferred, adjusting the quantity to taste.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. If the potatoes absorb too much dressing after storing, stir gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces. Just adjust the roasting time accordingly until the potatoes are fork tender and crispy.

Is it necessary to broil the potatoes at the end?

Broiling helps to crisp up the potatoes for additional texture and flavor, but if you prefer, you can skip this step or bake a bit longer at 450 degrees F until crispy.

Best Roasted Potato Salad Recipe

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★★★★★

4.5 from 79 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Best Roasted Potato Salad features tender baby potatoes roasted to golden perfection and topped with crispy bacon, fresh herbs, and a tangy, flavorful dressing. Perfectly balanced with creamy mayonnaise, white wine vinegar, and a hint of mustard, this salad is an elevated twist on a classic favorite, ideal for gatherings or as a hearty side dish.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds baby potatoes, halved
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Toppings

• 8 strips bacon, cooked and chopped
• 3 tablespoons chives, finely chopped
• 3 tablespoons dill, finely chopped

Dressing

• ⅓ cup mayonnaise
• 1 ½ tablespoons white wine vinegar
• 2 tablespoons dill, finely chopped
• 1 small shallot, finely diced
• 2 tablespoons stone ground mustard
• 1 teaspoon garlic powder
• ¼ teaspoon kosher salt (more to taste)

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Instructions

1. Preheat the oven: Set your oven to 450 degrees F and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Prepare potatoes: Wash, dry, and halve the baby potatoes. In a large bowl, toss them with olive oil, kosher salt, dried oregano, and garlic powder until evenly coated.
3. Roast potatoes: Arrange the potatoes cut side down on the lined baking sheet. Place the sheet on the top rack of the oven and roast for 15 minutes or until the potatoes are fork-tender and starting to brown.
4. Broil for crispiness: Increase the oven setting to broil, flip the potatoes so the cut side faces up, and cook for an additional 5 minutes to achieve a crispy texture.
5. Make the dressing: While potatoes cook, combine mayonnaise, white wine vinegar, dill, finely diced shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. Mix well until smooth and well blended.
6. Assemble salad: Remove the roasted potatoes from the oven and allow them to cool for about 10 minutes. Top with cooked chopped bacon, chopped chives, additional dill, and drizzle the prepared dressing over the entire salad. Toss gently to combine if desired, or serve as is for a beautiful layered presentation.

Notes

• Use baby potatoes for the best texture and roasting results; feel free to use small Yukon Gold or red potatoes.
• Bacon can be substituted with smoked turkey bacon for a leaner option.
• Adjust the amount of dressing to your preference, adding more vinegar for tanginess or more mayonnaise for creaminess.
• Salad can be served warm or at room temperature.
• Leftovers keep well refrigerated for up to 2 days and can be enjoyed cold or reheated gently.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: roasted potato salad,baby potatoes,roasted potatoes,bacon potato salad,summer potato salad,oven roasted potatoes,potato salad with dressing