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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
