Elevate your usual potato salad game with this mouthwatering Roasted Potato Salad recipe! Perfectly seasoned baby potatoes are roasted to perfection, then combined with crispy bacon, fresh herbs, and a tangy dressing. It’s the ideal side dish for your summer BBQs, family gatherings, potlucks, and more!
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Why You’ll Love This Recipe
- Roasted, not boiled: Roasting the potatoes gives them a beautifully crispy exterior and a fluffy, tender interior. It’s a total game-changer!
- Flavor-packed: This is not your ordinary bland potato salad. Every ingredient, from the herbs to the bacon, brings its own flavor that complements the potatoes perfectly.
- Great to make ahead: You can make this salad ahead of time, which makes it a stress-free option for entertaining.
- Customizable: While I love this recipe as-is, you can easily swap out ingredients based on your preference or what you have on hand.
Savory Roasted Potato Salad
Potato salad is synonymous with summertime, at least in our house! I love making twists on the classic, like grilled smashed potato salad, creamy potato salad, and Russian potato salad.
I don’t like to play favorites, but this roasted potato salad might take the cake! Roasting brings out deep, earthy notes and a perfectly crispy texture in the potatoes that boiling simply can’t achieve.
The fragrant herbs, garlic, and oregano provide layers of flavor, while the crispy bacon adds a salty crunch. Everything is tied together with a tangy dressing featuring dill and mustard for a vibrant mix of tastes and textures.
Ingredients & Substitutions
- Baby potatoes: I love using baby potatoes since they roast up beautifully. However, you can substitute them with fingerling potatoes or Yukon Gold potatoes cut into chunks.
- Olive oil: Helps crisp up the potatoes and adds richness. You can use another high smoke point oil, like avocado, if you prefer.
- Bacon: Adds a fantastic crunch and smoky flavor. If you want a vegetarian version, you could omit this or use a plant-based bacon substitute.
- Herbs: I use chives and dill for their fresh, slightly sweet flavor. Feel free to substitute them with your favorite herbs like basil, cilantro, or parsley.
- Dried oregano: Brings an earthy, herbal flavor to the salad. If you don’t have oregano, try Italian seasoning, thyme, or marjoram.
- Mayonnaise: Gives the dressing its rich, creamy base. You can also use vegan mayo for an egg-free version.
- White wine vinegar: Adds a tangy note to the dressing to balance the richness of the mayo. Apple cider vinegar also works well.
- Shallot: Gives the dressing a mild savory onion element without overpowering it. Spring onions are the next best choice, followed by red onions.
- Garlic: As with the shallot, I use garlic powder to create a full-bodied flavor in this roasted potato salad that isn’t too punchy. Onion powder will also work.
- Mustard: Stone-ground mustard brings a tangy kick and depth of flavor. If you’re not a fan, you can reduce the amount or omit it.
How to Make Roasted Potato Salad
- Prep the potatoes: Cut the baby potatoes in half and toss them with olive oil, oregano, garlic powder, and salt.
- Roast: Arrange them cut side down on a baking sheet lined with parchment paper and roast until they’re fork-tender and golden brown. For that extra crispy finish, flip the potatoes and broil them for a few more minutes.
- Prepare the dressing: While the potatoes are roasting, mix all the dressing ingredients in a bowl until well combined.
- Toss and serve: Once the potatoes have cooled a bit, toss them with crispy bacon, fresh herbs, and your prepared dressing.
Frequently Asked Questions
The key to crispy roasted potatoes lies in high heat and not overcrowding the baking sheet. Make sure there is enough space between the potatoes to allow heat to circulate properly.
The potatoes are done when they’re fork-tender and golden brown on the outside. The cooking time may vary slightly depending on your oven and the size of the potatoes.
Yes, you can substitute fresh herbs with dried ones, but keep in mind that dried herbs are more potent. So use about a third of the amount of fresh herbs called for in the recipe.
Storage
This roasted potato salad is easy to store and enjoy later Just follow these simple storage tips:
- Fridge: The salad can be stored in the refrigerator for up to 3-4 days. Keep it in an airtight container.
- Freezer: Freezing is not recommended as it can affect the texture of the potatoes and dressing.
- Make ahead: Roast the potatoes and prepare the dressing ahead of time to make assembly a bit quicker.
Variations
- Add cheese: Mix in some crumbled feta or blue cheese for a delicious tang.
- Veggies: Toss in some roasted bell peppers or sun-dried tomatoes to add a different flavor and texture.
- Spicy: Add a dash of cayenne or a diced jalapeño for a spicy option.
- Add protein: Toss in some diced grilled chicken or chickpeas for a higher protein option.
- Different herbs: Try your roasted potato salad with fresh basil or cilantro instead of dill.
Top Tips
- Even sizes: Make sure the potatoes are cut in similar sizes for even roasting.
- Don’t overcrowd the pan: Give the potatoes enough space on the baking sheet so they can roast and turn crispy rather than steam.
- Season generously: Potatoes can handle, and need, a good amount of seasoning. Don’t be shy with the herbs and salt.
- Cool the potatoes: Allow the potatoes to cool before adding the dressing so they don’t become mushy.
- Garnish: Add a final sprinkle of fresh herbs before serving for a pop of color and freshness.
Looking for More Salad Recipes?
If you enjoyed this roasted potato salad recipe, be sure to check out some more of my favorites like these:
If you try this Roasted Potato Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Roasted Potato Salad
Ingredients
Potato Salad
- 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
Dressing
- 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
- Preheat the oven to 450 degrees F. Add parchment paper to a baking sheet and set aside.
- Wash, dry, and half the potatoes. Add to a bowl with olive oil, salt, oregano and garlic powder. Toss to combine.
- Arrange the potatoes cut side down on the parchment paper lined baking sheet. Put the baking sheet in the oven on the top rack and bake for 15 minutes or until fork tender.
- Turn up the oven to broil, flip the potatoes so cut side is up and cook for an additional 5 minutes.
- While the potatoes cook, prepare the dressing by combining all the ingredients into a bowl and mix well to combine.
- Remove the potatoes from the oven and let them cool for about 10 minutes, top with bacon, chives, dill and drizzle the dressing on top.
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