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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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