PREP TIME: 15 MINS | COOK TIME: 45 MINS | SERVINGS: 12 people
This roasted potato salad is seasoned to perfection! A great salad option that you can easily and quickly make at any time. It’s great to serve at a BBQ or as a side dish. This salad is seriously delicious, every bite is flavor-loaded. Level up your game with this amazing roasted potato salad and say no more to pale, boring, regular potato salad.
Ingredients
Potatoes:
2 tbsp olive oil
3 lbs red potatoes, cut into small cubes
2 tsp Lawry’s season salt
2 tsp pepper
Salad:
8 pieces bacon, cooked and diced
1 medium red onion, diced
1 c. mayonnaise
¼ tsp dill weed
1 tbsp yellow mustard
¼ tsp pepper
½ tsp salt
6 large eggs, hard-boiled to your preferred doneness
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, place the cubed potatoes and season with salt and pepper. On top, drizzle the olive oil. Toss the potatoes using your hands, coating every piece.
Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, or until the potatoes are crispy, flipping once halfway through baking. Remove from the oven when done and let the potatoes cool for at least 15 minutes.
Salad:
Step 4: Place the potatoes, onion, bacon, eggs, mayonnaise, mustard, and dill weed in a large bowl. Season with salt and pepper. Set aside 1 to 2 eggs to set on top if desired.
Step 5: Gently stir using a spatula to completely mix the ingredients and make to make sure every potato is coated.
Step 6: Serve the roasted potato salad warm or cold. Before serving, garnish the salad with some chopped parsley if desired. Enjoy! If planning to keep it in the fridge, transfer the salad to an airtight container.
Ingredients
- Potatoes:
- 2 tbsp olive oil
- 3 lbs red potatoes, cut into small cubes
- 2 tsp Lawry's season salt
- 2 tsp pepper
- Salad:
- 8 pieces bacon, cooked and diced
- 1 medium red onion, diced
- 1 c. mayonnaise
- ¼ tsp dill weed
- 1 tbsp yellow mustard
- ¼ tsp pepper
- ½ tsp salt
- 6 large eggs, hard-boiled to your preferred doneness
Instructions
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, place the cubed potatoes and season with salt and pepper. On top, drizzle the olive oil. Toss the potatoes using your hands, coating every piece.
Step 3: Place in the preheated oven and bake for about 30 to 45 minutes, uncovered, or until the potatoes are crispy, flipping once halfway through baking. Remove from the oven when done and let the potatoes cool for at least 15 minutes.
Salad:
Step 4: Place the potatoes, onion, bacon, eggs, mayonnaise, mustard, and dill weed in a large bowl. Season with salt and pepper. Set aside 1 to 2 eggs to set on top if desired.
Step 5: Gently stir using a spatula to completely mix the ingredients and make to make sure every potato is coated.
Step 6: Serve the roasted potato salad warm or cold. Before serving, garnish the salad with some chopped parsley if desired. Enjoy! If planning to keep it in the fridge, transfer the salad to an airtight container.
