Roasted red potatoes give this potato salad an interesting dimension. The dijon and dill dressing make this an irresistible side dish! Great for picnics and potlucks.
Buying for 1 or 2 people can be hard. Sometimes I end up having produce that I need to use up, which was the case with the potatoes I used in this potato salad. I’ve made a few potato salads before with red potatoes, but none of them blog-worthy yet. This one was fantastic! I kept diving in for more. We ate it the other night with grilled ribs, and had leftovers with crab cakes the next night. The bacon in this is totally optional, but definitely elevates the flavor. If you’re looking for more potato salad recipes, try Grandma’s German Potato Salad and Southern Deviled Egg Potato Salad.
Continue reading after the recipe card for step-by-step photos.
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Roasted Red Potato Salad
Ingredients
- 2 lbs red potatoes
- 1 onion
- 1 rib celery
- 4 strips cooked bacon crumbled (optional, omit for vegetarian version)
- olive oil
- ½ tsp kosher salt
- ¼ tsp white pepper (OK to substitute black pepper, but may want to use a tad less)
- 1 tsp dill weed
Dressing
- ¼ cup mayonnaise (for lighter salad, substitute Greek yogurt)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ⅛ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp dill weed
Instructions
- Preheat oven to 400°.
- Cut potatoes into small to medium chunks.
- Place potatoes in a large mixing bowl. Drizzle the potatoes with olive oil (about 1 tbsp). Add ½ tsp salt, ¼ tsp white pepper, and 1 tsp dill weed. Stir with a spatula until all potatoes are coated in olive oil and seasonings.
- Spread potatoes in a single layer on a baking sheet.
- Roast the potatoes for 15 minutes. Remove from oven and use a spatula to stir, ensuring that that they are in a single layer when you finish stirring.
- Return the potatoes to the oven and cook for another 15 minutes, or until potatoes are cooked through and many of them begin to brown. Remove from the oven and let cool.
- While potatoes are cooling, slice the onions thin and dice the celery small, and set aside.
- Make the dressing by whisking together all of the dressing ingredients.
- Once the potatoes have cooled, combine the potatoes, onions, celery, and crumbled bacon in a large mixing bowl. Add dressing and stir with a spatula until dressing is evenly distributed. Chill until serving.
Preheat oven to 400. Cut potatoes into small to medium chunks. Place potatoes in a large mixing bowl. Drizzle the potatoes with olive oil (about 1 tbsp). Add ½ tsp salt, ¼ tsp white pepper, and 1 tsp dill weed. Stir with a spatula until all potatoes are coated in olive oil and seasonings. Spread potatoes in a single layer on a baking sheet.
Roast the potatoes for 15 minutes. Remove from oven and use a spatula to stir, ensuring that that they are in a single layer when you finish stirring. Return the potatoes to the oven and cook for another 15 minutes, or until potatoes are cooked through and many of them begin to brown. Remove from the oven and let cool.
While potatoes are cooling, slice the onions thin and dice the celery small, and set aside.
Make the dressing by whisking together all of the dressing ingredients.
Once the potatoes have cooled, combine the potatoes, onions, celery, and crumbled bacon in a large mixing bowl. Add dressing and stir with a spatula until dressing is evenly distributed. Chill until serving.
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