Best Roasted Potato Salad
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.
Servings: 6 servings
Calories:
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.