Roasted Potato Salad Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Heat the oven to 450 degrees Fahrenheit to prepare for roasting the potatoes.
- Prepare Potatoes: Wash and dry the baby gold and red potatoes, then slice each potato in half for even roasting.
- 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.
- Roast Potatoes: Roast the potatoes in the preheated oven for 12-15 minutes or until they are fork-tender.
- 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.
- 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.
- Assemble Salad: Transfer the roasted potatoes to a serving platter. Top with crumbled bacon, thinly sliced green onions, and chopped fresh parsley.
- 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
Find it online: https://cookcrisis.com/roasted-potato-salad-recipe/
