My Favorite Roasted Potato Salad

filed under: Food + Drink on March 13, 2020

Roasted Potato Salad is next level potato salad. The potatoes are roasted prior to combining all the ingredients and what you get is flavor-loaded goodness in every single bite. Once you try this roasted version, regular ole potato salad will pale in comparison! Looking for more great potluck options? Try my Bacon Chicken Bites or Macaroni Salad!

Perfect Roasted Potato Salad

What is Roasted Potato Salad?

Simply put, the potatoes are cubed, seasoned, and roasted prior to assembling. This means that every single bite of potato is loaded with amazing flavor. It’s not too soupy, it’s not bland, and it’s not dependant on temperature for serving… hot or cold, it’s amazing.

Roasted Potato Salad Salad

Roasting vs Boiling

I served this recipe to friends at a BBQ recently and even though the guests loved it, one friend explained that she hates turning on her oven in the summer. I totally understand that, but when it comes to potato salad, you are going to heat up your kitchen no matter what. I have stood over plenty of pots of boiling water and know how quickly the steam can warm a space.

Once you try this roasted version of potato salad, you will know that it’s absolutely worth it to turn on the oven!

Roasted Potatoes for Potato Salad

How To Roast Potatoes

The potatoes are the star of the show in this recipe. But there are a few tricks to making sure the final product is perfection.

  • Use a smaller potato-like baby reds or fingerlings. Take a few minutes to make sure the cubes are consistent in size. When roasting the potatoes you want them to bake evenly, making sure there are not underdone or overdone pieces. When they are all the same size, they will all get perfectly crispy.
  • Cube the potato into 1-inch pieces. I have made this salad for several years now and often try new variations to see if I can make it prettier or taste better. For instance, I tried roasted potato wedges. While I thought these looked the best (people do eat with their eyes first!), the larger cuts of potatoes meant that there was a lower seasoning to potato ratio.
  • Make sure the potatoes are dry before adding the olive oil and seasoning. Now, my grandma is a huge fan of washing potatoes after they have been chopped and letting them sit in a cold water bath. I do not wash the potatoes for this salad. (Edited to add, I do not wash the potatoes AGAIN after I have cut them. I do wash before cutting.) I want a super crispy outer edge with a soft interior.
  • Prepare your pan. We often use aluminum foil to completely cover the pan (easier clean up), but you can also use parchment paper or Silpat. I often add a teaspoon of oil to the pan and rub it evenly over the foil with my hand in an attempt to keep the potatoes from sticking. You can also use non-spray or nothing at all.
  • Don’t crowd the pan. A nice, even layer of potatoes that aren’t too close together is key. You want the beautiful crispy deliciousness on every side.
  • Don’t skimp on the seasonings. I opted for salt, pepper, and season salt. After many years of trial and error; using garlic salt, cayenne, red pepper flakes, onion powder, turmeric, ground mustard… you name it!… the final result was that less is more. Roasted potatoes come alive with olive oil, salt, and pepper! There is mustard, onion, dill, and bacon in this recipe and you want to taste all of those ingredients, not have them be a secondary flavor.
  • Don’t turn them too much. I usually flip the potatoes once during roasting, making sure that one side is completely crispy before doing so. The overall baking time is anywhere from 30-45 minutes and will vary from oven to oven. I keep an eye on them after the flipping because while crispy is the goal, burnt is not.

Ingredients for Roasted Potato Salad

What is in Roasted Potato Salad?

The ingredients in this potato salad are each important and add to the fantastic end product.

  • Potatoes – Roasted to perfection and added to the other ingredients when warm.
  • Bacon – We prefer crispy bacon. I bake it in the oven for 18-22 minutes at 415°F. I don’t recommend chewy bacon in this recipe.
  • Eggs – Hard boiled of course. I prefer to cut the eggs into 4 wedges. I like a big bite of the egg as the soft texture and mild flavor really compliment the well-seasoned potatoes. You can certainly cut the eggs smaller if that is your preference.
  • Red Onion – While I love adding red onion and recommend it, I have also used shallots and green onion. You want to use an onion that can hold it’s own, that offers texture as well as beauty to the final product. A small dice is my preference, my husband sometimes slices the onion and separates it into individual curved pieces.
  • Mayonnaise – Basic is best. No fancy flavors, variations, or substitutions needed for the mayo. Side note: I did not like Greek Yogurt in this recipe… it doesn’t work as well as mayo when combined with the warm potatoes.
  • Mustard – Plain old yellow mustard. If you only have dried mustard on hand, you can use it but the recipe will change a bit. Generally speaking, 1 tablespoon of yellow mustard equals 1 teaspoon of dried mustard. However, because yellow mustard has other ingredients like vinegar, turmeric, paprika, salt, and garlic, you will need to add extra liquid to this recipe. If you use 1 teaspoon of dried mustard in place of the yellow, also add 1-2 teaspoons of vinegar.
  • Dill – Dried dill is what the recipe calls for. You can certainly use fresh if it is what you have. The substitution is easy, one tablespoon of fresh equals one teaspoon of dried. I used 1/4 teaspoon of dried dill weed in this recipe so you would use 1 teaspoon of fresh dill weed. (Not dill seed.)
  • Salt & Pepper – We love salt & pepper and use it liberally in cooking. But you will want to add salt & pepper to taste. If you want less salt, feel free to add everything but the salt, mix the ingredients and then taste test.
  • Parsley – This is just for color and totally optional. I just love a fresh pop of green on this potato salad!

The Best Roasted Potato Salad

Bring it All Together

I mentioned that I like to assemble this potato salad when the potatoes are warm. The reason for this is that the mayo and seasoning infuse into the potatoes and create magic as you’ve never experienced in a potato salad before. However, if I am serving this to a big group I will sometimes make the potatoes, bacon, and hard boil the eggs the day before and then heat the potatoes and bacon a bit right before assembling.

Once you a ready just stir everything together and serve! This does not need to be refrigerated before serving, but you can absolutely make it the day before and serve it cold. If you are serving it cold, be sure to keep it cool.

How to Keep Potato Salad Cool Outside

Set the bowl on a bed of ice. Simply add a couple of ice cubes to a larger bowl and place your smaller serving bowl inside.

World's Best Potato Salad

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Roasted Potato Salad for a BBQ

4.7 from 10 votes
Roasted Potato Salad
Roasted Potato Salad
Prep Time
15 mins
Cook Time
45 mins

Seriously amazing! Seasoned to perfection!

Course: Salad
Cuisine: American
Keyword: potato salad, roasted potato salad
Author: Amanda Rettke
  • 3 pounds red potatoes cut into small cubes
  • 2 teaspoons salt, or to taste
  • 2 teaspoons pepper
  • 2 teaspoons Lawry's season salt, see notes
  • 2 tablespoons olive oil
  • 1 medium red onion diced
  • 8 pieces bacon, cooked and diced
  • 6 large eggs, hard boiled to the doneness you prefer
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.

  2. Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
  3. Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
  4. Allow to cool for at least 15 minutes before adding to the salad.
  1. In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)

  2. Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
  3. Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
  4. Optional: Sprinkle with chopped parsley before serving.

Recipe Notes

As I mention in the blog post, I love salt and using it liberally in cooking. If you do NOT, please feel free to use less. Please feel free to cut the suggested salt amounts in half! (You can always add more at the end)


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  • Marla Peters says:

    Thanx for ALL blueberry recipes.Way down south, we have blueberries from mid May to mid June. My freezer is full! I’m always searching for new recipes & this looks like a definite keeper!!!

  • Amanda Amavisca says:

    I don’t like eggs can I replace them with something else and what would blend in well with it?

  • Candy Thompson says:

    I made this roasted potato salad for supper today. My husband LOVES it. I liked it too, however I prefer my potato salad to be minus the skins. This recipe has been added to the other 3 other types that I make, & will definitely be made again. Do you have a recipe for German salad?

  • Kim says:

    Sounds delicious

  • Tara says:

    So DELICIOUS! Thank you!!!

  • Jennifer says:

    My mother makes the go to potato salad for our family. When my kids come into town, they request it. I made this and it was a hit. It is absolutely delicious.

  • Miliana sevuto says:

    Storage of roasted potatoes salad

    • Amanda Rettke says:

      I would store it in the refrigerator.

  • brian says:

    Is it a teaspoon of yellow powdered mustard or yellow prepared mustard?

    • Amanda Rettke says:

      Yellow prepared mustard. In a bottle. 🙂

  • Kathleen says:

    Never roasted my potatoes for potato salad but I have to say never going back to boiling ever again! Love this and I leave the skins on. Doesn’t get mushy just lots of deep rich nutty taste. Deeelicious!

  • kim says:

    How long does this last in the fridge?

    • Elizabeth Keeney says:

      Hi, Kim! I work with iambaker and am happy to help with questions. This potato salad will last about three days in the refrigerator as long as you kept it in a bed of ice while serving.

  • john grif says:

    I roast my potatoes with the onion. I add fresh rosemary garlic and basil in the roasting pan. Personally I don’t like raw onion…too strong imho.

  • saralou says:

    I do not like traditional potato salad, then my bf found this recipe & its absolutley delicious! I was wondering how many servings would you say this recipe is for, please and thank you 😊

    • Amanda Rettke says:

      It’s about enough for 6 adults. 🙂 Hope you enjoy it!

  • June Berry says:

    I’ve always found it easier to put the seasonings and oils in a zip top bag with whatever you are seasoning. Zip it and shake it, then put it on the pan. That way everything gets evenly coated and your seasonings aren’t being wasted by seasoning the pan as well as the ingredients. That’s just my opinion. Thanks for the recipe. ♥

  • Joanne says:

    OH WOW !!!
    This is fantastic!
    I LOVE potato salad but this just tops anything I’ve ever tasted!
    I am never making it any other way again!!

    • Amanda Rettke says:

      Thrilled to hear it, Joanne!

  • Jasmine Thomas says:

    Excellent healthy recipes!! Totally loved making and eating it👍👌Thank you so much for sharing it!!

  • Angela says:

    Best potato salad ever except I would cut the salt in half. It’s edible but with that much salt, almost not. I also tweak everything, especially stuff like this so I’d probably add pickle juice or white wine or something if it lacks flavor with less salt. Saving your recipe forever!

  • Sarah Sanders says:

    I’m excited to make this! How many does this recipe feed?

    • Elizabeth Keeney says:

      Hi, Sarah! I work with iambaker and am happy to help with questions. I would say it serves at least six people. I hope this helps, and have a great day!

  • Jen C says:

    This potato salad is fantastic! We love it! The ingredients are perfect and bring out a flavorful potato salad. Try it!

  • Jonathan says:

    Girl! Shut the front door! Love this potato salad and I know my family and friends will love it too. Super simple to make, that even being two glasses of wine in, it was a piece of cake to make. (I realized if forgot to add the mustard!). Love the colour, texture, and flavour the roasted potatoes give to this dish. Never boiling or steaming my taters again for a potato salad.

  • Dorothy Fitton says:

    DELICIOUS! Raises potato salad to the next level. Thank you!

  • jennifer dahl says:

    Thank you! Your Roasted Potato Salad halted Friends-giving work dinner party to demand the recipe from both sides of the massive 20+ table. I was told repeatedly throughout the course of the evening that my sweetheart was not allowed to come to work on Monday unless he has the recipe. Enormous hit! Many revealed they don’t like potato salad and went back for more. Thank you for all the lessons learned and techniques within your recipe. Happy Holidays!!

    • Amanda Rettke says:

      That is so amazing to hear, Jennifer!! Thrilled you all liked it!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.