Best Roasted Potato Salad Recipe

Introduction

This Best Roasted Potato Salad takes a classic side dish to the next level with perfectly roasted baby potatoes, crispy bacon, and a tangy dill dressing. It’s a flavorful and satisfying salad that’s perfect for picnics, barbecues, or a simple family dinner.

Ingredients

• 2 pounds baby potatoes (halved)
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 8 strips bacon (cooked and chopped)
• 3 tablespoons chives (finely chopped)
• 3 tablespoons dill (finely chopped)
• ⅓ 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

1. Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
2. Step 2: Wash, dry, and halve the baby potatoes. In a bowl, toss the potatoes with olive oil, kosher salt, dried oregano, and garlic powder until evenly coated.
3. Step 3: Arrange the potatoes cut side down on the prepared baking sheet. Place the sheet on the top rack in the oven and roast for 15 minutes, or until the potatoes are fork tender.
4. Step 4: Increase the oven setting to broil. Flip the potatoes so the cut side is facing up, then broil for an additional 5 minutes to crisp the edges.
5. Step 5: While the potatoes cook, prepare the dressing by combining mayonnaise, white wine vinegar, dill, shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. Mix well to combine.
6. Step 6: Remove the potatoes from the oven and let them cool for about 10 minutes. Top with chopped bacon, chives, dill, and drizzle the dressing over everything before serving.

Tips & Variations

• For extra crispiness, dry the potatoes thoroughly before tossing with oil.
• Substitute turkey bacon or omit bacon for a vegetarian version, adding toasted nuts for crunch instead.
• Add fresh lemon juice to the dressing for a bright, tangy twist.
• Use baby red or Yukon Gold potatoes for different textures and flavors.

Storage

Store the roasted potato salad in an airtight container in the refrigerator for up to 3 days. For best flavor, add fresh herbs before serving. Reheat gently in the microwave or enjoy cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces, but cooking times may vary. Choose waxy potatoes like Yukon Gold for best results.

Is this salad good served warm or cold?

This potato salad is delicious both warm and cold, making it versatile for different preferences and occasions.

Best Roasted Potato Salad Recipe

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★★★★★

4.7 from 82 reviews

This Best Roasted Potato Salad features tender, golden roasted baby potatoes tossed with crispy bacon, fresh herbs, and a tangy, creamy dill dressing. Perfect as a flavorful side dish for summer barbecues or cozy family dinners, this recipe combines the heartiness of roasted potatoes with zesty and fresh flavors that are easy to prepare and sure to please.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds baby potatoes, halved
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Bacon and Herbs

• 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

1. Preheat the oven: Set your oven to 450 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the potatoes: Wash and dry the baby potatoes thoroughly. Cut each potato in half, then place them in a large bowl. Add olive oil, kosher salt, dried oregano, and garlic powder to the potatoes. Toss everything well until potatoes are evenly coated with the seasoning mix.
3. Roast the potatoes: Arrange the potatoes cut side down on the parchment-lined baking sheet in a single layer. Place the baking sheet on the top rack of the oven and roast them for about 15 minutes or until they become fork-tender and begin to crisp on the bottom.
4. 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. This step adds a crispy golden finish to the tops of the potatoes.
5. Make the dressing: While the potatoes roast, prepare the dressing by combining mayonnaise, white wine vinegar, chopped dill, diced shallot, stone ground mustard, garlic powder, and kosher salt in a bowl. Mix thoroughly until smooth and well blended.
6. Assemble the salad: Remove the potatoes from the oven and let them cool for about 10 minutes. Transfer the potatoes to a serving dish, then top with crispy chopped bacon, fresh chives, and dill. Drizzle the prepared dressing over everything and gently toss or serve as is to maintain the crispness.

Notes

• You can substitute baby potatoes with fingerling or new potatoes if preferred.
• Adjust the level of kosher salt in the dressing to your taste to avoid overpowering the flavors.
• For a vegetarian version, omit the bacon and add toasted nuts or seeds for crunch.
• This salad is best served warm or at room temperature.
• The salad can be prepared a few hours ahead; store in the refrigerator and add fresh herbs just before serving.

Keywords: roasted potato salad, baby potatoes, bacon potato salad, creamy dill dressing, side dish, roasted potatoes recipe