PREP TIME: 15 mins | COOK TIME: 45 mins | SERVINGS: 12 people
This salad is chock-full of amazing flavors! This takes potato salad to the next level! Incredibly easy to whip up and ready in a breeze. If you have not tried this salad yet, you are already missing out! So make sure not to miss this and give this roasted potato salad recipe a try super soon!
Ingredients
Potatoes:
2 tbsp olive oil
3 lbs red potatoes, cut into small cubes
2 tsp pepper
2 tsp Lawry’s season salt
Salad:
1 tbsp yellow mustard
6 large eggs, hard-boiled to the doneness you prefer
1 c. mayonnaise
¼ tsp dill weed
½ tsp salt
1 medium red onion, diced
¼ tsp pepper
8 pieces bacon, cooked and diced
How to make Roasted Potato Salad
Potatoes:
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using foil or parchment paper, line a sheet pan.
Step 2: On the prepared baking pan, scatter the cubed potatoes and sprinkle with salt, pepper, and season salt. Then, drizzle with olive oil. Toss the potatoes with your hands, coating every single piece of potato.
Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, until the potatoes are crispy, turning once halfway through baking.
Step 4: Remove from the oven when done and let the potatoes cool for at least 15 minutes.
Salad:
Step 5: Place the potatoes in a large bowl along with the onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. If desired, set aside 1 to 2 eggs to use later.
Step 6: Gently stir using a spatula until the potatoes are evenly coated.
Step 7: Serve the salad either warm or chilled. If planning to keep it in the fridge, make sure to store the salad in an airtight container. Before serving, sprinkle the salad with optional chopped parsley. Enjoy!
Roasted Potato Salad
Ingredients
- Potatoes:
- 2 tbsp olive oil
- 3 lbs red potatoes cut into small cubes
- 2 tsp pepper
- 2 tsp Lawry's season salt
- Salad:
- 1 tbsp yellow mustard
- 6 large eggs hard-boiled to the doneness you prefer
- 1 c. mayonnaise
- ¼ tsp dill weed
- ½ tsp salt
- 1 medium red onion diced
- ¼ tsp pepper
Instructions
- Potatoes:
- Prepare the oven. Preheat it to 425 degrees F. Using foil or parchment paper, line a sheet pan.
- On the prepared baking pan, scatter the cubed potatoes and sprinkle with salt, pepper, and season salt. Then, drizzle with olive oil. Toss the potatoes with your hands, coating every single piece of potato.
- Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, until the potatoes are crispy, turning once halfway through baking.
- Remove from the oven when done and let the potatoes cool for at least 15 minutes.
- Salad:
- Place the potatoes in a large bowl along with the onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. If desired, set aside 1 to 2 eggs to use later.
- Gently stir using a spatula until the potatoes are evenly coated.
- Serve the salad either warm or chilled. If planning to keep it in the fridge, make sure to store the salad in an airtight container. Before serving, sprinkle the salad with optional chopped parsley. Enjoy!
