Description
At its core, Roasted Potato Salad is a variation of the classic potato salad, with a twist. Unlike traditional potato salad that calls for boiling the potatoes, this version roasts them, which adds a rich caramelization and smokiness to the dish. The crispy edges of the roasted potatoes are complemented by the creamy dressing and the smoky, salty bacon, creating a perfect balance of flavors. It’s the ultimate comfort food that can be served warm or cold, depending on your preference.
Ingredients
For the Roasted Potatoes:
- 3 pounds red potatoes, cubed
- 2 tablespoons olive oil
- 2 teaspoons Lawry’s seasoned salt
- 2¼ teaspoons black pepper
For the Salad:
- 1 medium red onion, finely chopped
- 8 slices bacon, cooked and crumbled
- 6 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ teaspoon dill weed
- ½ teaspoon kosher salt
Instructions
- Roast the Potatoes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss cubed potatoes with olive oil, seasoned salt, and black pepper. Spread evenly on the sheet and roast for 45-60 minutes, turning halfway through, until crispy. Let cool for 15 minutes.
- Prepare the Ingredients: While potatoes cool, chop the onion, cook and crumble the bacon, and dice the hard-boiled eggs.
- Make the Dressing: In a large bowl, whisk together mayonnaise, mustard, dill weed, and kosher salt.
- Assemble the Salad: Add roasted potatoes, onion, bacon, and eggs to the dressing. Gently mix until well coated.
- Serve: Enjoy warm or refrigerate for later. Sprinkle with chopped parsley for extra freshness.
Notes
This salad tastes even better when served slightly warm or at room temperature. For added flavor, mix in crumbled feta, crispy bacon, or fresh herbs like dill or chives. It pairs perfectly with grilled meats or can stand alone as a hearty vegetarian dish!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Keywords: Roasted Potato Salad Recipe