Roasted Potato Salad
User Reviews
5
Roasted Potato Salad
Description
The Roasted Potato Salad starts by quartering whole-skinned red potatoes, coating them in canola oil, fresh rosemary, garlic salt, kosher salt, and black pepper before roasting until golden brown and tender. The roasting process creates a caramelized crust on the potatoes while maintaining a creamy interior, adding robust flavor compared to boiling.
Bacon is cooked separately until crisp, then chopped for texture and smoky taste. Hard-boiled eggs and chopped red onion contribute richness and bite, complemented by fresh chives for mild oniony brightness.
The dressing is an emulsion of mayonnaise, red wine vinegar, Dijon mustard, whole grain mustard, salt, and pepper, bringing a creamy tang with complex mustard notes that balance the richness of bacon and eggs. After roasting and cooling the potatoes, the salad is assembled by combining all elements. The blend of textures—from crisp bacon and tender potatoes to creamy dressing and chunky eggs—makes this salad satisfying.
This potato salad is a flavorful alternative for picnics, barbecues, or potlucks, storing well in the refrigerator for several days. It can be served chilled or at room temperature.
Ingredients
Potato Salad:
- 2 pounds red potatoes rinsed and scrubbed, baby
- ¼ cup canola oil
- 1 tablespoon rosemary minced fresh
- 2 teaspoons garlic salt
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 8 ounces Bacon , about ¾ cup once cooked and chopped
- 4 egg peeled and chopped or cut into wedges, hard boiled
- ½ cup onion red, chopped
- 2 tablespoons chives chopped fresh
Dressing:
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
Instructions
Roast the Potatoes
- Preheat oven to 450°F. Leaving the skins on, cut the potatoes into quarters and place them onto a large sheet pan.
- Drizzle the potatoes with oil and minced rosemary, then season with garlic salt, kosher salt, and freshly ground black pepper. Using your hands, toss the potatoes until well coated.
- Roast the potatoes undisturbed for 30 minutes, or until the bottoms are golden brown. Flip the potatoes and continue cooking until fork tender, another 10-15 minutes. The larger the potato chunks the longer they will take to cook.
Fry the Bacon
- While the potatoes are cooking, fry the bacon until crisp, drain on paper towels, and cut into bite-size pieces.
Make the Dressing
- In a small bowl, mix the mayonnaise with the red wine vinegar, Dijon mustard, and whole-grain mustard. Add a generous pinch of kosher salt and a few grinds of pepper. Mix well.
Assemble the Potato Salad
- Once the potatoes are done, remove from the oven and set then set them aside to cool for 5-10 minutes.
- Transfer the potatoes to a large bowl with ¾ of the dressing and toss to coat. Add the chopped bacon, red onion, chopped egg, and chives and toss again. Add more dressing as desired. Taste for seasoning and adjust as needed. Top with more chopped chives and rosemary if you like. Serve warm or at room temperature.
Notes
- Store the potato salad in an airtight container refrigerated for up to 3-4 days to maintain freshness.
- Ensure potatoes are fully cooled before mixing with the dressing and other ingredients to prevent wilting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 949mg | 40% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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