Roasted Potato Salad Recipe

Introduction

This roasted potato salad is a flavorful twist on a classic side dish, combining crispy, herb-seasoned potatoes with a creamy Dijon dressing. Bacon, fresh herbs, and a hint of vinegar elevate this salad, making it perfect for picnics, barbecues, or weeknight dinners.

Ingredients

• 1.5 pounds baby gold/red potatoes
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 6 strips bacon, cooked and crumbled
• 2 stalks green onion, thinly sliced
• 2-4 tablespoons fresh chopped parsley
• Kosher salt
• Fresh cracked pepper
• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh chopped dill
• 1.5 tablespoons Dijon mustard

Instructions

1. Step 1: Preheat the oven to 450°F (230°C).
2. Step 2: Wash the potatoes thoroughly, dry them, and slice each in half.
3. Step 3: Arrange the potatoes in a pile on a parchment-lined baking sheet.
4. Step 4: Drizzle with olive oil, then season with oregano, rosemary, sage, garlic powder, several large pinches of kosher salt, and a large pinch of fresh cracked pepper.
5. Step 5: Toss the potatoes well to coat evenly and spread them out in a single layer on the baking sheet.
6. Step 6: Roast the potatoes for 12-15 minutes or until fork-tender.
7. Step 7: Turn the broiler on high. Broil the potatoes for 1-2 minutes, flip them, and broil for another 1-2 minutes to crisp up.
8. Step 8: While the potatoes roast, whisk together mayonnaise, white wine vinegar, fresh dill, Dijon mustard, garlic powder, and a couple of large pinches of kosher salt and pepper to make the dressing.
9. Step 9: Transfer the roasted potatoes to a serving platter. Top with crumbled bacon, green onions, and parsley.
10. Step 10: Drizzle the Dijon dressing over the salad and serve immediately.

Tips & Variations

• Use Yukon gold potatoes for a creamier texture or red potatoes for a firmer bite.
• Add a splash of lemon juice to the dressing for a brighter flavor.
• Swap bacon for crispy pancetta or smoked sausage for a different smoky note.
• For extra freshness, toss in chopped cucumber or cherry tomatoes just before serving.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. When reheating, warm gently in the oven to avoid drying out, but fresh toppings and dressing are recommended to add after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare the potatoes and dressing separately a day ahead. Combine them just before serving to keep the potatoes from getting soggy.

What can I use instead of mayonnaise?

You can substitute Greek yogurt or sour cream for a lighter or tangier dressing while keeping the creaminess.

Roasted Potato Salad Recipe

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★★★★★

4.6 from 140 reviews

A flavorful roasted potato salad featuring crispy baby potatoes tossed in herbs and garlic, topped with savory bacon, fresh green onions, and a tangy Dijon dressing. This salad combines the heartiness of roasted potatoes with a creamy, herbaceous dressing for a perfect side dish that balances textures and tastes beautifully.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Seasoning

• 1.5 pounds baby gold/red potatoes
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Toppings

• 6 strips bacon, cooked and crumbled
• 2 stalks green onion, thinly sliced
• 2–4 tablespoons fresh chopped parsley

Dressing

• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh chopped dill
• 1.5 tablespoons Dijon mustard
• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Instructions

1. Preheat Oven: Heat the oven to 450 degrees Fahrenheit to prepare for roasting the potatoes.
2. Prepare Potatoes: Wash and dry the baby gold and red potatoes, then slice each potato in half for even roasting.
3. Season Potatoes: Place the potato halves in a pile on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with dried oregano, rosemary, sage, garlic powder, kosher salt, and fresh cracked pepper. Toss to coat evenly and spread out in a single layer.
4. Roast Potatoes: Roast the potatoes in the preheated oven for 12-15 minutes or until they are fork-tender.
5. Broil for Crispiness: Switch the oven to broil. Broil the potatoes on high for 1-2 minutes, then flip them over and broil another 1-2 minutes to achieve a crispy, browned exterior.
6. Make Dressing: While the potatoes roast, combine mayonnaise, white wine vinegar, fresh chopped dill, Dijon mustard, garlic powder, kosher salt, and fresh cracked pepper in a bowl. Mix thoroughly to create the Dijon dressing.
7. Assemble Salad: Transfer the roasted potatoes to a serving platter. Top with crumbled bacon, thinly sliced green onions, and chopped fresh parsley.
8. Finish and Serve: Drizzle the prepared Dijon dressing over the potato salad. Toss gently if desired and serve warm or at room temperature.

Notes

• Adjust the amount of garlic powder and herbs to your personal taste preferences.
• For a vegetarian version, omit bacon and consider adding toasted nuts or roasted chickpeas for crunch.
• Broiling at the end adds extra crispiness to the potatoes; keep a close eye to prevent burning.
• This salad is best served warm or at room temperature but can be chilled if preferred.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: roasted potato salad, potato salad recipe, crispy potatoes, bacon potato salad, Dijon dressing, herb potato salad