Potato Salad with Roasted Potatoes

The exceptional flavor profile of this potato salad is elevated by the addition of roasted potatoes, generously infused with savory notes from rosemary, bacon, and hard-boiled eggs, all harmonized by a creamy mustardy-mayo dressing.

On this blog, I’ve previously shared a variety of potato salad recipes, from the beloved classic Grandma’s potato salad to German, creamy dill, no-mayo herb-infused, and Greek variations. However, this roasted potato salad has become my latest obsession. Bursting with tangy and salty flavors while offering delightful textures, roasting the potatoes intensifies their savory essence and preserves their structure, preventing sogginess. The combination of bacon, fresh rosemary, creamy mayo, hard-boiled egg, red wine vinegar, red onion, Dijon, and whole grain mustards creates an irresistibly tangy experience. The whole-grain mustard adds a delightful seedy kick, making this potato salad an instant favorite.

Ingredients for This Roasted Potato Salad:

– Baby red potatoes

– Canola oil

– Fresh rosemary

– Garlic salt

– Crystalline kosher salt and freshly milled black pepper

– Bacon

– Mayonnaise

– Red wine vinegar

– Dijon mustard

– Whole grain mustard

– Hard-boiled eggs

– Red onion

– Fresh chives

How to Prepare This Roasted Potato Salad:

1. Prepare the potatoes by quartering them (leaving the skin on) and placing them on a sheet pan. Drizzle with olive oil, minced rosemary, garlic salt, kosher salt, and pepper. Toss until evenly coated.

2. Roast the potatoes for about 30 minutes until golden brown on the bottoms. Flip and continue cooking until fork-tender, which may take an additional 10-15 minutes based on potato size.

3. While the potatoes cook, fry the bacon until crispy, drain on paper towels, and then cut into bite-size pieces.

Mixing and Finalizing:

1. Create the creamy dressing by combining mayonnaise, red wine vinegar, Dijon mustard, whole-grain mustard, kosher salt, and pepper in a small bowl. Whisk until well combined.

2. In a large bowl, mix the roasted potatoes with ¾ of the dressing, incorporating the bacon, red onion, chopped egg, and chives. Adjust seasoning with more dressing, salt, and pepper if necessary. Optionally, garnish with additional chopped chives and rosemary.

Tip: Allowing this salad to sit enhances the melding of flavors.

Can You Prepare Potatoes in Advance?

It’s not advisable to roast the potatoes ahead since freshly roasted ones better absorb the dressing and flavors while warm. Reheating pre-roasted potatoes might not yield the same optimal taste and texture.

Preventing Overcooked Potatoes:

Roasting the potatoes helps prevent overcooking, ensuring they retain their integrity and texture. This method also enriches the salad with a complex, warm, savory flavor, steering clear of the starchy pitfalls that often result from over-boiling potatoes.