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.
I’ve shared several different types of potato salad recipes here on the blog including my classic favorite (Grandma’s potato salad), German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, and Greek potato salad (to name just a few). This roasted potato salad happens to be my latest obsession, because it’s teeming with salty, tangy flavors and full of great texture. Roasting potatoes for your potato salad gives them more savory flavor and more body, helping maintain their texture so they won’t get mushy. Bacon and fresh rosemary add earthy notes, and hard-boiled egg and mayo add creaminess. Finally, red wine vinegar, red onion, and two different types of mustard (Dijon and whole grain) lend irresistible tangy notes. I also love the seedy bite from the whole grain mustard. This potato salad will be a new fave, I promise.
What’s in This Roasted Potato Salad
One of the best things about this roasted potato salad recipe is most of the ingredients are ones you likely already have hanging around in your pantry. Here’s what you’ll need:
- Baby red potatoes
- Canola oil
- Fresh rosemary
- Garlic salt
- Kosher salt and freshly ground black pepper
- Red wine vinegar
- Dijon mustard
- Whole grain mustard
- Hard-boiled eggs
- Red onion
- Fresh chives
How to Make This Roasted Potato Salad
This roasted potato salad is so simple to make, especially if you hard boil your eggs and make your dressing ahead of time. Here’s how to make it:
Prep the potatoes. Quarter the potatoes (leaving the skin on) and add to a sheet pan. Drizzle with olive oil and minced rosemary, then season with garlic salt, kosher salt, and freshly ground black pepper. Toss the potatoes until well-coated.
Roast the potatoes. Roast 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.
Mix and Meld
Make the creamy dressing. In a small bowl, add the mayonnaise, red wine vinegar, Dijon mustard, and whole-grain mustard together. Add a generous pinch of kosher salt and a few grinds of pepper and whisk well to combine.
Mix it up. Add the potatoes to a large bowl with ¾ of the dressing and toss to coat. Mix in the chopped bacon, red onion, chopped egg, and chives and toss again. Add more dressing or salt and pepper as needed. Top with more chopped chives and rosemary if you like.
Tip: The longer this potato salad sits, the more the flavors have time to meld and get happy.
Can You Cook the Potatoes the Day Before Potato Salad?
I don’t recommend roasting your potatoes in advance, only because freshly roasted potatoes will better absorb all of that creamy dressing and the other flavors while they’re hot or warm. You could roast them in advance and reheat them, but in my opinion, the potatoes are never quite as good that way.
How do You Not Overcook Potatoes for Potato Salad?
Roasting your potatoes helps ensure you won’t overcook them (it’s so easy to over-boil potatoes, resulting in a mushy potato salad). Not only does roasting lend a more warm, complex, savory flavor to your potato salad, it also helps the potatoes stay in tact and keeps the potatoes from getting too starchy.
What to Serve with Roasted Potato Salad
- Grilled Vegetables Skewers
- Grilled Chicken Breasts with Chive and Herb Butter
- THE BEST Grilled Corn on the Cob
- The Best BBQ Chicken Breasts
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted 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
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 4 hard boiled eggs , peeled and chopped or cut into wedges
- ½ cup chopped red onion
- 2 tablespoons chopped fresh chives
- 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 olive 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.
- While the potatoes are cooking, fry the bacon until crisp, drain on paper towels, and cut into bite-size pieces.
- 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.
- 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. Refrigerate in an airtight container for up to 3-4 days.
More Potato Salad Recipes to Try
- Greek Potato Salad
- No-Mayo Potato Salad
- Nicoise Potato Salad
- My Grandma’s BEST Potato Salad Recipe
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