Best Roasted Potato Salad Recipe

Introduction

This Best Roasted Potato Salad is a delightful twist on a classic side dish. Crispy roasted baby potatoes are paired with a flavorful herb dressing and topped with smoky bacon for a crowd-pleasing salad perfect for any occasion.

Ingredients

• 2 pounds baby potatoes (halved)
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 8 strips bacon (cooked and chopped)
• 3 tablespoons chives (finely chopped)
• 3 tablespoons dill (finely chopped)
• ⅓ cup mayonnaise
• 1 ½ tablespoons white wine vinegar
• 2 tablespoons dill (finely chopped)
• 1 small shallot (finely diced)
• 2 tablespoons stone ground mustard
• 1 teaspoon garlic powder
• ¼ teaspoon kosher salt (more to taste)

Instructions

1. Step 1: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
2. Step 2: Wash, dry, and halve the potatoes. In a bowl, toss them with olive oil, kosher salt, dried oregano, and garlic powder until evenly coated.
3. Step 3: Arrange the potatoes cut side down on the prepared baking sheet. Bake on the top rack for 15 minutes or until they are fork tender.
4. Step 4: Increase the oven temperature to broil. Flip the potatoes cut side up and broil for an additional 5 minutes until golden brown.
5. Step 5: While the potatoes roast, mix mayonnaise, white wine vinegar, dill, shallot, stone ground mustard, garlic powder, and kosher salt in a bowl until well combined to make the dressing.
6. Step 6: Remove the potatoes from the oven and let them cool for about 10 minutes. Top with cooked bacon, chives, dill, and drizzle with the prepared dressing before serving.

Tips & Variations

• Use baby Yukon Gold potatoes for a buttery texture and even roasting.
• For a vegetarian option, omit the bacon and add toasted nuts for crunch.
• Fresh herbs like parsley or tarragon can be used to vary the flavor.
• Allow the potatoes to cool slightly to better absorb the dressing without becoming soggy.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave before adding the dressing and toppings, or serve chilled for a refreshing option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can substitute baby potatoes with fingerlings or small red potatoes. Choose varieties that hold their shape well when roasted.

Is this salad suitable for making ahead of time?

It’s best to prepare the potatoes and dressing separately and combine them just before serving to keep the potatoes crisp and avoid sogginess.

Best Roasted Potato Salad Recipe

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★★★★★

4.7 from 51 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Best Roasted Potato Salad features perfectly roasted baby potatoes tossed with a flavorful homemade dressing, crispy bacon, and fresh herbs. It’s a delicious twist on the classic potato salad with a crisp, roasted texture and a zesty, creamy dressing that elevates the dish for any picnic, barbecue, or holiday meal.

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Ingredients

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Potatoes and Seasoning

• 2 pounds baby potatoes (halved)
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Toppings

• 8 strips bacon (cooked and chopped)
• 3 tablespoons chives (finely chopped)
• 3 tablespoons dill (finely chopped)

Dressing

• ⅓ cup mayonnaise
• 1½ tablespoons white wine vinegar
• 2 tablespoons dill (finely chopped)
• 1 small shallot (finely diced)
• 2 tablespoons stone ground mustard
• 1 teaspoon garlic powder
• ¼ teaspoon kosher salt (more to taste)

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Prepare Potatoes: Wash and dry the baby potatoes, then cut them in half. In a large bowl, toss the halved potatoes with olive oil, kosher salt, dried oregano, and garlic powder until they are evenly coated.
3. Roast Potatoes: Arrange the potatoes cut side down on the prepared baking sheet in a single layer. Place the baking sheet on the top rack of the oven and roast the potatoes for 15 minutes or until they are fork-tender.
4. Broil for Crispiness: Increase the oven temperature to broil. Flip the potatoes so the cut side is facing up and broil for an additional 5 minutes to get a crispy, golden top.
5. Make the Dressing: While the potatoes are cooking, combine mayonnaise, white wine vinegar, finely chopped dill, diced shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. Mix thoroughly to create a smooth, flavorful dressing.
6. Cool and Assemble: Remove the roasted potatoes from the oven and allow them to cool for about 10 minutes. Then top the warm potatoes with chopped cooked bacon, fresh chives, and dill. Drizzle the prepared dressing evenly over the salad and gently toss or serve as is.

Notes

• Use baby potatoes for the best texture and even roasting.
• Adjust salt in the dressing to your taste preference.
• For extra crunch, crisp the bacon until very crispy before chopping.
• This salad can be served warm or at room temperature.
• Make sure to broil at the end for extra texture on the potatoes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: roasted potato salad, potato salad with bacon, roasted baby potatoes, summer salad, picnic salad, easy potato salad recipe