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