Roasted Potato Salad is a 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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Salad
Cuisine: American
Keyword: potato salad, roasted potato salad
Servings: 12people
Calories: 313kcal
Author: Amanda Rettke
Ingredients
Potatoes
3poundsred potatoes,cut into small cubes
2teaspoonspepper
2teaspoonsLawry's seasoned salt*
2tablespoonsolive oil
Salad
1mediumred onion,finely diced
8piecesbacon,cooked and diced
6largeeggs,hard-boiled to your preferred doneness , chopped
Preheat oven to 425°F. Line a sheet pan with aluminum foil or parchment paper.
Place cubed potatoes on a baking pan. Sprinkle with pepper and seasoned salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy. Turn once half-way through baking.
Allow to cool for at least 15 minutes.
Salad
In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, salt, and pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
Optional: Sprinkle with chopped parsley before serving.
Video
Notes
*As I mention in the blog post, I love salt and use it liberally in cooking. If you do NOT, please feel free to use less. Please feel to leave out the seasoned salt! (You can always add more at the end.)