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
Scale
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.
