Roasted Potato Salad – Tossed in caramelized onions, bacon, and a striking vinaigrette, you’ve never had potato salad this good. It’s equal parts tender and crispy – the texture and flavor magic you’ve been searching for.
Most potato salads are so mushy they nearly resemble mashed potatoes. You know what I’m talking about, right? The mayo-smothered dish that everyone skipped over at the potluck.
But have no fear! This potato salad (or my other favorite, Lemon-Herb Potato Salad) is roasted to a pillowy-crispy perfection.
There’s no mayo bath here. Instead, the potatoes are tossed in caramelized onions, bacon bits, and a warm bacon vinaigrette that soaks into the potatoes to form a delectable, mouth-watering winner of a side dish. Yum!
The only downside is that however much you prepare, it’ll never be enough for leftovers.
Why This Recipe Works
This is a super-simple recipe with a delicious payoff. Here’s why you’ll love it,
- The texture is a perfect blend of light and crispy. Potatoes are always better crispy!
- We’ll drizzle the vinaigrette while the dish is still warm, which means the roasted potatoes will soak up all that flavor.
- It comes together in just under an hour and is a perfect make-ahead side dish since it keeps well in the fridge and re-heats like a dream.
What You’ll Need
- Yukon Gold Potatoes – these medium starch potatoes are well suited for roasting, but if you prefer, red-skinned potatoes will also work.
- Olive Oil – Use light olive oil for roasting the potatoes since we’ll be roasting at 400 F, which is above the smoke point of “extra virgin” olive oil. Avocado oil and canola oil are great substitutes.
- Onion – Any variety will work in this salad. Purple or red onions will be milder and jammy, sweet onions will compliment the saltiness of the bacon, and yellow or white onions will become sweeter once they caramelize.
- Kosher Salt
- Black Pepper
For The Vinaigrette
- Apple Cider Vinegar – Apple cider vinegar works well in this recipe since the tartness cuts through and brightens the bacon flavor, but any wine vinegar will do.
- Sugar – Granulated sugar works well here, but if you want to use honey, I’m sure the result will be just as delicious.
- Dijon Mustard – Don’t skip out on the dijon mustard! It brings a creamy, tangy richness to the vinaigrette and works as an emulsifier to keep the dressing from breaking.
- Warm Bacon Drippings – The drippings should be warm so that the fat doesn’t solidify. This way, you’ll get an even coating throughout the salad.
- Olive Oil – Extra-Virgin Olive Oil has the best flavor for a vinaigrette. You could also use Sunflower Oil or a light Canola Oil.
- Italian Seasoning – This spice blend is usually made from oregano, basil, thyme, and rosemary – and you can also mix your own.
- Black Pepper
How To Make Roasted Potato Salad
Roast The Potatoes – Coat your cut and peeled potatoes in olive oil, and spread them out onto a baking sheet in a single layer. Take care to prevent the bits of potato from touching to ensure even cooking. Then, roast them in the oven until golden brown and crispy on the outside yet tender, soft, and fluffy in the middle.
Caramelize Onions – While the potatoes are roasting, combine thinly sliced onions with a bit of oil and sugar in a pan over low heat. Keep your heat low. Otherwise, the onions will be quick to burn. Keep an eye on them, and stir them periodically so the onions brown evenly. You’ll know they’re done when they’re translucent, brown, and jammy.
PRO TIP: If you have time, prep the bacon BEFORE caramelizing your onions. Reserve some of the bacon grease for cooking the onions. It’s delicious, and you’ll thank me later.
Brown Bacon – Cook up your slices of bacon on medium heat. You don’t want to cook the bacon on too high of heat because the bits that fall to the bottom will burn and impart a scorched, bitter taste to the fat. We want the fat to taste neutral, salty, and smoky for the vinaigrette, not burnt.
Make Vinaigrette – Combine all the vinaigrette ingredients in a bowl with a whisk or in a blender. Once thoroughly mixed, keep it on the counter (not in the fridge) until the potatoes are finished.
Toss Salad – Combine the roasted potatoes, caramelized onions, bacon bits, and warm vinaigrette in a large bowl and toss until evenly coated.
It was a huge hit. He ate way more than he should have the first night. He told me I could make this again as often as I wanted. He took the leftovers to work and said they were still good after he reheated them. The caramelized onions and bacon and a lot of flavor to the potatoes. And the dressing is exactly what I remembered as a kid.
- When roasting potatoes, try to arrange them so that they don’t touch on the pan. This way, you’ll get the best-roasted finish on each chunk.
- If you par-boil your potato chunks before roasting them, check on them about 25 minutes into the cooking process to avoid overcooking.
- Your potato salad will keep for 3-4 days if stored in an airtight container in the fridge. So this is a perfect recipe to make ahead of time.
- Don’t serve potato salad that’s been kept at room temperature (or outside) for longer than 3 hours.
If you have the time to pre-boil your potatoes for just a bit before roasting them, this recipe will be even more delicious (if you can believe it). Pre-boiling will cut down the time you need to roast the potatoes, and you’ll achieve a soft and pillowy center with perfectly crispy edges for each bite.
To avoid soggy roasted potatoes, ensure that the water inside the potato fully cooks out during roasting. Since this recipe calls for 35-40 minutes of roasting time, your potatoes will turn out tender and crispy every time.
Store your potato salad in an airtight container in the fridge, and it’ll last between 3-4 days.
What Goes With Roasted Potato Salad
This is the perfect summer side dish that goes with just about anything!
More Easy Side Dish Recipes
- Tomato Mozzarella Salad
- Classic Potato Salad
- Southwest Chickpea Salad
- Fruit Skewers
- Grilled Zucchini
- Instant Pot Corn on the Cob
- 1 1/2 pounds Yukon Gold potatoes, diced
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 onion, thinly sliced
- 1 tablespoon sugar
- 6 strip bacon, chopped
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 tablespoons reserved bacon drippings, warm
- 1 tablespoon olive oil
- Preheat oven to 400º F. Line a baking sheet with foil.
- Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in an even layer on the baking sheet. Roast for 35-40 minutes or until golden brown.
- While the potatoes are roasting, continue with the onions and bacon. In a large skillet heat 2 tablespoons olive oil over medium heat. Once hot, add the onions and sugar, tossing to coat. Cook for about 15 minutes, stirring often. You want the onions to become a deep brown color, but not from too high of heat. Once the onions are brown, add a pinch of salt. Remove from heat. Set aside and keep warm until ready to use.
- In another skillet over medium heat brown the pieces of bacon. Cook until crispy. Remove to a paper towel to drain. Set aside. Reserve the bacon drippings.
- To prepare the vinaigrette, whisk together all of the ingredients until well combined.
- In a large bowl add the roasted potatoes, caramelized onions, bacon, and the vinaigrette. Toss well to combine. Serve.
Adapted from The Cozy Apron
Amount Per Serving Calories 315Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 18mgSodium 777mgCarbohydrates 30gFiber 3gSugar 6gProtein 9g
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