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Roasted Potato Salad
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4.89 from 43 votes

Roasted Potato Salad

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 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Keyword: potato salad, roasted potato salad
Servings: 12 people
Calories: 313kcal
Author: Amanda Rettke

Ingredients

Potatoes

  • 3 pounds red potatoes, cut into small cubes
  • 2 teaspoons pepper
  • 2 teaspoons Lawry's seasoned salt*
  • 2 tablespoons olive oil

Salad

  • 1 medium red onion, finely diced
  • 8 pieces bacon, cooked and diced
  • 6 large eggs, hard-boiled to your preferred doneness , chopped
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • ¼ teaspoon dill weed
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Instructions

Potatoes

  • 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.
  • This can be served warm (my preference) or refrigerated until ready to serve. If refrigerating, place in an airtight container and allow to warm slightly before serving.
  • Optional: Sprinkle with chopped parsley before serving.

Video

Notes

*As I mentioned in the blog post, I love salt and use it liberally in cooking. If you do NOT, please feel free to use less.  (You can always add more at the end.)
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Nutrition

Calories: 313kcal