5 from 24 votes
Roasted Potato Salad
Roasted Potato Salad combines crispy roasted red potatoes with bacon, hard-boiled eggs, red onion, and fresh chives in a creamy dressing of mayonnaise, red wine vinegar, Dijon and whole grain mustard. The roasting enhances the potatoes' texture and flavor, yielding a hearty salad with bright tang and savory depth.
Prep Time
20 mins
Cook Time
45 mins
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings:
10
Calories:
397 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 397
% 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.