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Roasted Potato Salad
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4.89 from 27 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.
  • 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.)

Nutrition

Calories: 313kcal