Roasted Potato Salad
I love a good potato salad, but roasting the potatoes takes it to a whole new level! This is truly one of my favorite ways to make potato salad because the potatoes get golden, crispy edges while staying creamy and tender inside. Add in crispy bacon, eggs, red onion, and a creamy mustard dressing, and you have a potato salad that is packed with flavor in every bite.It is the perfect side for summer BBQs, picnics, or anytime you want a potato salad everyone will remember.
Servings: 12 people
Calories: 313kcal
Ingredients
Roasted Potatoes
- 3 pounds mixed red and Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons seasoned salt, such as Lawry’s, or your favorite seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
Salad
- 1 medium red onion, finely diced
- 8 slices bacon, cooked, crumbled
- 6 large eggs, hard-boiled, chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 to 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon dried dill weed
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- Fresh chives, chopped, for garnish (optional)
Instructions
Roast the Potatoes
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss the potatoes with olive oil, seasoned salt, black pepper, garlic powder, paprika, and onion powder until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for 35 to 45 minutes, flipping halfway through, until golden and crispy.
- For extra crispy potatoes, drizzle with a little more oil after 25 minutes and broil for 2 to 3 minutes, watching closely.
- Let the potatoes cool for about 15 minutes. They can still be warm when assembling the salad.
Assemble the Salad
- In a large bowl, combine the roasted potatoes, red onion, bacon, and chopped eggs.
- In a small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, dill, kosher salt, and pepper.
- Pour the dressing over the potato mixture and gently stir until everything is evenly coated.
- Sprinkle with fresh chives, if desired.
- Serve warm (my favorite!) or refrigerate until ready to serve.
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
Serving: 1portion | Calories: 313kcal