Roasted Potato Salad

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.

Course Salad

Cuisine American

Keyword roasted potato salad

Prep Time 20

Cook Time 45

Cooling Time 10

Total Time 1 15

Servings

Calories 397kcal

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 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 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.
Let the potatoes cool. Once the potatoes are done, remove from the oven and set then set them aside to cool for 5-10 minutes.
Assemble the potato salad. Transfer the roasted 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

Storage: This potato salad will last up to 4 days in the fridge, noting that the potatoes will lost their crisp edges over time and the bacon will soften.

Nutrition