Roasted Potato Salad
User Reviews
5.0
24 reviews
Excellent
Roasted Potato Salad
Report
Thanks to roasted potatoes, this potato salad is next-level good and teeming with awesome savory flavor, with rosemary, bacon, and hard boiled eggs, and a creamy mustardy-mayo dressing.
Share:
Ingredients
Potato Salad:
- 2 pounds baby red potatoes , rinsed and scrubbed
- ¼ cup canola oil
- 1 tablespoon minced fresh rosemary
- 2 teaspoons garlic salt
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces Bacon , about ¾ cup once cooked and chopped
- 4 hard boiled eggs , peeled and chopped or cut into wedges
- ½ cup chopped red onion
- 2 tablespoons chopped fresh chives
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
- Refrigerate in an airtight container for up to 3-4 days.
- Refrigerate in an airtight container for up to 3-4 days.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
16g
(5%)
Protein
8g
(16%)
Fat
34g
(52%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
99mg
(33%)
Sodium
949mg
(40%)
Potassium
509mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
168IU
(3%)
Vitamin C
9mg
(10%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Sweet Potato Rainbow Salad with Lime Crema
American, International, Vegetarian, gluten-free
4.9
(159 reviews)
Curry Roasted Cauliflower Sweet Potato Salad (vegan & gluten free)
American, Vegan
5.0
(252 reviews)
Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
American
5.0
(12 reviews)
