Roasted Potato Salad
This Roasted Potato Salad will be your next go-to side salad for any family dinner or summer cook out!
Looking for more side dish recipes? Try BBQ Baked Beans, macaroni salad, and ranch broccoli salad.
Red Potato Salad
Dive into this Roasted Potato Salad made with roasted, tender red potatoes, hard cooked eggs, and chopped celery all in a creamy dressing topped with real bacon bits and chives!
- Easy to Make. This potato salad recipe is so easy to assemble! Once the potatoes are cooked and cooled the salad comes together quickly.
- Perfect for a Crowd. This is a large side salad that serves about 8 people. It’s great for cook outs and family dinners.
- Make Ahead. Red potato salad tastes best when you let it sit for a least an hour. It helps the ingredients blend well. Make ahead of time to help with meal prep and give it the best resting time.
- Great Side Dish. One of my favorite things about this recipe is how it goes with so many main dishes! Serve it with pulled pork sandwiches, hot dogs, hamburgers, or grilled chicken for a great side.
Ingredients For Roasted Red Potato Salad
- Potatoes. This recipe is best with red potatoes. Make sure to cut them into bit-sized pieces.
- Olive Oil. To really get that potato flavor out, olive oil is the best oil to cook the potatoes in.
- Eggs. Make hard-boiled eggs in the air fryer ahead of time. Cool, remove the shells, and chop them into small pieces.
- Celery. Rinse the celery stalks and chop them into small pieces.
- Green Onion. Cut the white part of the green onion and then part of the green part for the best taste.
- Bacon. This recipe uses fresh bacon bits! Make the bacon ahead of time and then cut it into tiny pieces.
- Mayonnaise. Use your favorite brand of mayonnaise. I use Hellmann’s.
- Blue Cheese Dressing. For the best flavor use chunky blue cheese dressing.
- Sour Cream. To get that extra creamy but tart taste, I love the addition of sour cream.
- Seasoning. Salt, pepper, and paprika are all used based on your taste preferences!
Tips for the Best Results
- Season To Taste. Make sure to season the salad according to how you and your family like it!
- Chill before serving. For the best flavor, chill the potato salad in the refrigerator for at least an hour before serving to allow the flavors to blend together.
- Don’t overcrowd the pan. Spread the potatoes out in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast, resulting in soggy potatoes.
- Toppings. Add your favorite potato topping when serving like cheese, more bacon, and green onions.
How To Make The Best Roasted Potato Salad
- Preheat. Preheat the oven to 375°F.
- Roast. Once you spread the potatoes onto a baking sheet and drizzle with olive oil, roast them in the preheated oven for 45 minutes. Set aside and cool.
- Add. Place roasted potatoes into a large salad bowl with the hard-cooked eggs, celery, green onion, and bacon.
- Mix. Stir in mayonnaise, blue cheese dressing, and sour cream. Add salt, pepper, and paprika.
- Rest. Cover and refrigerate for about 1 hour.
What To Serve With Red Potato Salad
This Red Potato Salad is the perfect side dish to go with my Crockpot Pulled Pork Sandwiches, or my favorite Crockpot Pork Chops.
Leftovers & Storing
- Store. Store any leftover potato salad in the refrigerator. Make sure to cover it with plastic wrap or transfer it to an air tight container. It lasts up to 4 days. Before serving again, be sure to do a quick mix with a serving spoon to make sure the ingredients haven’t settled.
More Side Dish Recipes
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Roasted Potato Salad
A must have side dish, this Roasted Potato Salad is perfect for a fun summer meal. You'll love the flavor combination of red potatoes, hard boiled eggs, bacon, and blue cheese dressing.
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Ingredients
- 10 red potatoes, cut into bite-size pieces (5 pound bag)
- 2 teaspoons olive oil, or as needed
- 3 large hard-cooked eggs, chopped
- ½ stalk celery, chopped
- ¼ cup chopped green onion
- 6 slices cooked bacon, chopped
- ½ cup mayonnaise
- 2 Tablespoon blue cheese dressing
- 2 Tablespoons sour cream
- salt and ground black pepper to taste
- Paprika to taste
Instructions
- Preheat oven to 375°F.
- Spread potatoes onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes. Let cool for at least 15 minutes.
- Place roasted potatoes into a large salad bowl. Add hard-cooked eggs, celery, green onion, and bacon to potatoes.
- Stir in mayonnaise, blue cheese dressing, and sour cream. Add salt, pepper, and paprika. Stir. Cover and refrigerate until flavors blend, about 1 hour.
Notes
- Season To Taste. Make sure to season the salad according to how you and your family like it!
- Chill before serving. For the best flavor, chill the potato salad in the refrigerator for at least an hour before serving to allow the flavors to blend together.
- Don’t overcrowd the pan. Spread the potatoes out in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast, resulting in soggy potatoes.
- Toppings. Add your favorite potato topping when serving like cheese, more bacon, and green onions.
Calories: 328kcal, Carbohydrates: 43g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 14mg, Sodium: 274mg, Potassium: 1249mg, Fiber: 5g, Sugar: 4g, Vitamin A: 50IU, Vitamin C: 23mg, Calcium: 35mg, Iron: 2mg
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