Roasted Potato Salad

This roasted potato salad has been a favorite side dish at family gatherings for years. Its creamy texture combined with the smoky crunch of bacon makes it a perfect complement to any grilled meats or picnic spread. The potatoes are roasted until golden and tender, creating a heartier and more flavorful base than boiling alone.

I first made this for a summer barbecue, and it quickly became a must-have for every cookout after that. My family especially loves how the potatoes hold their shape without getting mushy.

Ingredients

• Red potatoes: Choose firm, blemish-free potatoes for a creamy interior and sturdy texture after roasting
• Olive oil: This helps potatoes roast evenly and adds a subtle fruitiness
• Hard-cooked eggs: Add richness and protein while enhancing the salad’s texture
• Celery: Provides a fresh crunch that contrasts with the soft potatoes
• Green onion: Offers a mild onion bite without overpowering
• Cooked bacon: Brings smoky, savory depth; crisp bacon pieces deliver irresistible texture
• Mayonnaise: The creamy base that ties everything together
• Blue cheese dressing: Adds a tangy, bold flavor note that lifts the dish
• Sour cream: Contributes extra creaminess and a hint of tartness
• Salt and ground black pepper: Essential for seasoning and balancing flavors
• Paprika: Sprinkled on top for mild warmth and visual appeal

Instructions

Preheat the oven:

Set your oven to 375 degrees Fahrenheit so it is ready for roasting the potatoes evenly.

Prepare and roast potatoes:

Wash and cut the red potatoes into bite-sized chunks. Spread them in a single layer on a baking sheet and drizzle olive oil over them. Use your hands or a spoon to toss until each piece is coated. Roast for about 45 minutes until the potatoes are tender and golden, turning once halfway through to ensure even cooking. Remove from the oven and let cool for at least 15 minutes to avoid wilting your other ingredients.

Combine the salad ingredients:

Transfer the cooled roasted potatoes to a large salad bowl. Chop the hard-cooked eggs, celery, green onions, and cooked bacon then add them to the potatoes. Gently stir to distribute evenly.

Mix the dressing and finish:

In a separate small bowl, combine mayonnaise, blue cheese dressing, and sour cream. Pour this creamy mixture over the potato mix. Season with salt, freshly ground black pepper, and paprika to taste. Stir until everything is evenly coated.

Refrigerate to blend flavors:

Cover the bowl with plastic wrap or a lid and refrigerate for about an hour. This resting time lets the dressings meld with the potatoes and vegetables achieving richer, deeper flavors.

My favorite part of this salad has always been the crispy bacon and creaminess from the dressing, which makes this more than just a typical side dish. It reminds me of summer family reunions where everyone eagerly awaited this salad to be served alongside the grilled feast.

Storage Tips

Store the potato salad in an airtight container in the refrigerator for up to three days. Stir well before serving again since the dressing can settle at the bottom.

Ingredient Substitutions

Swap blue cheese dressing for ranch or a simple mustard vinaigrette if you prefer a milder tang. You can replace sour cream with Greek yogurt for a lighter version or omit bacon to keep it vegetarian.

Serving Suggestions

This salad pairs wonderfully with grilled chicken, burgers, or smoked sausages. It also makes a satisfying filling for sandwiches or a topping for baked potatoes.

Seasonal Adaptations

Add diced roasted bell peppers or fresh herbs like dill or parsley in the summer for added freshness. In the colder months, swap celery for roasted Brussels sprouts to keep the salad seasonal and hearty.

This salad is best served chilled after resting, making it a perfect make-ahead dish for any gathering.

FAQs about Recipes

→ What type of potatoes work best?

Red potatoes are ideal due to their waxy texture, which holds shape well after roasting.

→ How long should the potatoes be roasted?

Roast potatoes at 375°F for about 45 minutes until tender and lightly golden.

→ Can I prepare this dish ahead of time?

Yes, refrigeration for about an hour allows flavors to blend beautifully before serving.

→ What adds crunch to this salad?

Chopped celery and green onions provide a refreshing crunch that balances the creamy elements.

→ Is bacon essential for flavor?

Bacon adds a smoky, savory note, but can be omitted or substituted for a vegetarian version.

→ How is the creamy dressing made?

A mix of mayonnaise, blue cheese dressing, and sour cream creates a rich and tangy dressing.