Don't be fooled by this play on words, this potato salad is made with potatoes that have been roasted and are served when made at room temperature. It hits all of the flavor profiles right in the face and topped with some jammy eggs and bacon, I might have just knocked my socks off! I hope you enjoy my Roasted Potato Salad with your dinner soon, it would even be great for Easter dinner.
Y'all, I have got to tell you, I am really proud of this dish. It ticks all the boxes for me as to what a potato salad should be, in my mind at least, while updating it. I stepped outside my comfort zone a little bit and I couldn't be happier.
Roasting the potatoes...
The salad starts off with the perfectly balanced potatoes that have first been steamed and then roasted. This two-step process may seem like it is a bit much for a potato salad, but it is completely necessary to achieve a perfect end result.
I am going for something similar to an English roasted potato, crisp on the outside and fluffy and creamy on the inside. This is much of what makes this roasted potato salad great. I also roast with some shallots and garlic, adding just another fantastic layer of flavor.
P.S. While the oven is on and these potatoes are roasting, throw some foil on a sheet pan and cook your bacon, at 400 degrees for 20 minutes for a perfect crisp!
Preparing the dressing
This is a super simple dressing that I whipped up that is in keeping with traditional potato salads while giving it a fresh new spin that keeps it from being sludgy like something you might find in the grocery store. Potatoes, eggs, mayo, and mustard are the basics of most potato salads, I have just rearranged them in a fun new way.
The dressing is a simple mixture of mayonnaise, creole mustard, and white balsamic vinegar. This mixture creates a wonderfully balanced dressing that is creamy, yet light, with a sharpness coming from the mustard and the vinegar that balances the creamy potatoes beautifully. It is literally a balance of those ingredients because we have seasoned and roasted our potatoes, when you dress them they are ready to go!
Preparing the eggs
Ok, I know what you are thinking right about now, another step!? But it is 100% worth it, and if you are making this around Easter time, just do a couple of eggs to this effect and set them aside for this salad. I promise you're going to love it as soon as you try it!
They are done by simply bringing a pot of water to a boil and cooking them for 7 minutes. Remove from the water and place in an ice bath for 5 minutes to stop the cooking and keep the center nice and jammy like you see in the pictures. Peel them gently under cold running water, the running water helps the peel remove easily and in larger pieces, just work gently so you don't break the egg, it will be more tender than a hard-boiled egg.
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📖 Recipe
Roasted Potato Salad
I couldn't be happier with the way that this recipe turned out. I hope you enjoy it as much as I do. It pairs beautifully with a roast or would even be great on your Easter table.
Ingredients
- 4 lg Eggs, soft boiled 7 min
- 1.5 lb small Yukon Potatoes, quartered
- 1 Shallot, sliced
- 4-5 cloves Garlic, minced
- 2 teaspoon Olive Oil
- Kosher Salt and Fresh Cracked Black Pepper
- 6 slices Bacon, crisped and chopped
- ½ cup Mayonaisse
- 2 tablespoons Creole Mustard
- 2 tablespoons White Balsamic Vinegar
- 2 tablespoons Chopped Chives
Instructions
- Bring a medium-sized pot of water to a boil over medium-high heat. Prepare an ice bath in a bowl and set aside.
- In the boiling water, gently lower the eggs in and cook for 7 minutes. When the time has elapsed, remove and place in the ice bath for a minimum of 5 minutes. Peel under running water and set aside.
- In the boiling water that remains, place your potatoes in and boil for 5-6 minutes, just until you see the potatoes turn from translucent to opaque. You do not want them to be falling apart tender, just parboiled.
- Preheat the oven to 450 degrees.
- Line a sheet pan with tin foil or a baking liner as the potatoes cook. Drain the potatoes and add them to the sheet pan along with the shallot, garlic, olive oil, salt, and pepper. Toss to coat.
- Roast the potatoes in the preheated oven for 25-30 minutes until the potatoes have crisped and the shallots and garlic have carmelized. Cook your bacon on a foiled lined baking sheet while the oven is on, I cook my bacon this way for easy cleanup! Chop the bacon when it is done cooking and set aside.
- While the potatoes and bacon are cooking, combine the mayo, mustard, and white balsamic in a small bowl.
- When the potatoes are done cooking, remove them from the oven and let them cool for about 15-20 minutes. When they are cool but still slightly warm, toss them in a bowl with ¾ of the dressing and a small handful of the bacon bits. Taste and adjust the seasoning if needed, but if you seasoned your potatoes well before roasting they should be good to go.
- Place the potato salad on a platter, top with more bacon bits, the eggs that have been cut in half, and some chopped chives if using. Finish with the remaining dressing and enjoy!
Notes
The eggs and bacon can be prepared up to a day ahead of time, just allow them to come to room temp again before serving.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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