If you’ve ever thought potato salad couldn’t get any better, prepare to be amazed by the Best Roasted Potato Salad Recipe. This dish takes humble baby potatoes, roasts them to crispy perfection, and then tosses them in a tantalizingly creamy dressing bursting with fresh herbs and smoky bacon. It’s the perfect side for any gathering or a satisfying main for lunch, marrying crispy textures with rich, tangy, and savory flavors that will have you coming back for seconds. Trust me, once you try this recipe, you’ll never look at potato salad the same way again.
Ingredients You’ll Need
These ingredients are straightforward, easy to find, and absolutely essential to giving this salad its delightful flavor, texture, and vibrant appeal. Every item plays a crucial role, from making those potatoes golden and crispy to delivering that irresistible herbaceous tang.
- 2 pounds baby potatoes (halved): Small potatoes roast evenly and develop a wonderful crisp skin while staying tender inside.
- ¼ cup olive oil: Essential for crisping the potatoes and adding a fruity richness.
- 1 teaspoon dried oregano: Adds a subtle earthy and aromatic flavor to the potatoes.
- 1 teaspoon garlic powder: Provides a deep and savory undertone without overwhelming the other flavors.
- 1 teaspoon kosher salt: Perfect for seasoning the potatoes as they roast.
- 8 strips bacon (cooked and chopped): Brings a smoky crunch that complements the creamy dressing beautifully.
- 3 tablespoons chives (finely chopped): Offers a bright, oniony freshness that balances the richness.
- 3 tablespoons dill (finely chopped): An herbal note that lends a fresh, slightly tangy character to the salad.
- â…“ cup mayonnaise: The creamy base of the dressing that ties everything together smoothly.
- 1 ½ tablespoons white wine vinegar: Adds a lively acidity to brighten the dressing.
- 2 tablespoons dill (finely chopped): Doubles down on that fresh herby punch inside the dressing.
- 1 small shallot (finely diced): Gives a sweet, mild crunch and depth to the dressing.
- 2 tablespoons stone ground mustard: Adds a gentle heat and grainy texture that enhances complexity.
- 1 teaspoon garlic powder: Reinforces that subtle garlic flavor in the dressing.
- ¼ teaspoon kosher salt (more to taste): Balances and enhances all dressing flavors perfectly.
How to Make Best Roasted Potato Salad Recipe
Step 1: Prepare for Roasting
First things first, preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper — this simple step helps prevent sticking and makes cleanup a breeze. High heat is key here; it’s what will give your potatoes that irresistible crispy edge everyone loves.
Step 2: Season the Potatoes
Give the baby potatoes a good wash and dry, then halve them so they cook evenly and get plenty of surface area to crisp up. Toss the potatoes in a bowl with olive oil, kosher salt, oregano, and garlic powder until each piece is beautifully coated. This seasoning mixture sets the flavor foundation for the entire dish.
Step 3: Roast Potatoes Cut Side Down
Arrange the potatoes on your prepared baking sheet with the cut side facing down. This little trick helps them develop a golden, caramelized crust. Pop the tray in the oven on the top rack and bake for about 15 minutes, until the potatoes are tender enough to pierce with a fork but not falling apart.
Step 4: Broil for Extra Crisp
Turn your oven setting to broil and carefully flip the potatoes so their cut sides are up. Broiling for an additional 5 minutes crisps up the edges and adds beautiful color, creating a perfect contrast between crispy outside and creamy inside.
Step 5: Mix the Dressing
While your potatoes are roasting, whip up the dressing by mixing mayonnaise, white wine vinegar, chopped dill, finely diced shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. This dressing is the heart of the salad, balancing tanginess, creaminess, and herbal freshness in every bite.
Step 6: Combine and Finish
Once the potatoes come out of the oven, let them cool for about 10 minutes — this helps the dressing stick better and the flavors meld. Then, sprinkle on the crispy bacon, chives, and a bit more dill for vibrant color and texture. Drizzle the dressing generously over everything and gently toss or serve as is for a stunning presentation.
How to Serve Best Roasted Potato Salad Recipe
Garnishes
Fresh garnishes like extra chopped chives and dill not only brighten the salad’s appearance but add bursts of herbal flavor with each bite. Crumbled bacon scattered on top brings irresistible savory crunch. Feel free to add a sprinkle of freshly ground black pepper for a subtle kick.
Side Dishes
This roasted potato salad is a star that pairs beautifully with grilled chicken, seared steaks, or fresh summer vegetables. It also works wonders alongside classic barbecue items like ribs or burgers to add a sophisticated twist to your cookout spread.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a cozy picnic vibe or arrange it on a large platter garnished with colorful edible flowers for dinner parties. You can also spoon it into hollowed-out tomatoes or avocado halves for an unexpected and delightful serving idea that guests will remember.
Make Ahead and Storage
Storing Leftovers
You can store any leftover roasted potato salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as they mingle overnight, although the potatoes will soften slightly as they absorb the dressing.
Freezing
Freezing is not recommended for this salad since the mayonnaise-based dressing and roasted potatoes don’t freeze well together. The texture will change and become watery upon thawing, so it’s best enjoyed fresh or refrigerated only.
Reheating
If you prefer to enjoy this salad warm, gently reheat the potatoes alone in a skillet or oven to regain their crispness, then toss with the dressing and toppings fresh. Avoid microwaving the entire salad as it can separate the dressing and affect texture.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into uniform bite-sized pieces to ensure they roast evenly. Keep in mind that cooking times may vary slightly depending on the potato size.
Is there a dairy-free option for the dressing?
Yes, you can substitute mayonnaise with a dairy-free or vegan alternative to keep the creamy texture without dairy. Make sure to adjust seasonings to taste as some alternatives can be milder.
Can I make this salad vegan?
Definitely! Simply omit the bacon and use vegan mayo, plus maybe add some toasted nuts or smoked paprika to bring in a savory element that mimics the bacon’s smokiness.
What’s the best way to get the potatoes extra crispy?
Ensuring the potatoes are thoroughly dried before tossing with oil and placing them cut side down on a hot baking sheet helps create a crispy crust. Using high heat and finishing under the broiler seals the deal.
Can this recipe be doubled for a large crowd?
Yes, doubling or even tripling this recipe works well. Just roast the potatoes on multiple baking sheets to avoid overcrowding, which helps maintain their crispiness and even cooking.
Final Thoughts
This Best Roasted Potato Salad Recipe has quickly become one of my treasured favorites for any occasion, and I’m confident once you try it, you’ll feel the same way. It’s bright, crispy, comforting, and boldly flavorful, sure to impress your family and friends. Go ahead and give it a whirl—you might just find your new go-to dish that elevates every meal.
Print
Best Roasted Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A vibrant and flavorful roasted potato salad featuring tender baby potatoes roasted to perfection, tossed with a tangy homemade dill-mustard dressing, crispy bacon, and fresh herbs. This side dish is perfect for BBQs, family dinners, or potlucks, offering a delicious twist on classic potato salad with a satisfying roasted texture.
Ingredients
Potatoes
- 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
- â…“ 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
- Preheat Oven: Preheat your oven to 450 degrees F and line a baking sheet with parchment paper to prevent sticking.
- Prepare Potatoes: Wash, dry, and halve the baby potatoes. In a large bowl, toss them with olive oil, kosher salt, dried oregano, and garlic powder to coat evenly.
- Roast Potatoes (Initial): Arrange the potatoes cut side down on the prepared baking sheet. Place the sheet on the top rack of the oven and roast for 15 minutes or until the potatoes become fork tender.
- Broil Potatoes: Turn the oven setting up to broil. Flip the potatoes so the cut side is facing up, then broil for an additional 5 minutes until golden and slightly crisp on top.
- Make Dressing: While potatoes cook, combine mayonnaise, white wine vinegar, dill, shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. Mix thoroughly to blend all flavors.
- Assemble Salad: Remove potatoes from the oven and allow them to cool for about 10 minutes. Top the roasted potatoes with chopped bacon, chives, and dill, then drizzle the prepared dressing evenly over the salad before serving.
Notes
- For best flavor, use fresh herbs like dill and chives. Dried herbs can be used but fresh adds brightness.
- Adjust salt in the dressing according to taste, especially considering the saltiness of the bacon.
- Make sure potatoes are halved evenly for uniform roasting.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- Leftovers keep well refrigerated for up to 3 days.
