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Best Roasted Potato Salad

Best roasted potato salad with crispy roasted potatoes, creamy tangy dressing, and bacon bits. Warm potato salad style that tastes great at room temperature, perfect as a BBQ side or picnic salad.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes and seasonings
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.25 salt
  • 0.25 pepper
Bacon
  • 6 bacon cooked and crumbled
Creamy dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill chopped
  • 3 green onions sliced
  • 2 tbsp red wine vinegar

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and let it fully come up to temperature before roasting.
  2. Toss the halved baby potatoes with olive oil, salt, and pepper on a sheet pan until evenly coated.
  3. Roast for 35-40 minutes at 425°F, turning halfway, until the potatoes are golden and crisp around the edges.
Cool and mix the dressing
  1. Let the roasted potatoes cool for 30 minutes so they finish crisping without melting the dressing.
  2. Mix mayonnaise, sour cream, Dijon mustard, fresh dill, green onions, and red wine vinegar until smooth and tangy.
Combine and serve
  1. Toss the cooled roasted potatoes with the dressing and bacon until every piece looks glossy and evenly coated.
  2. Serve warm or at room temperature for the best creamy-cozy texture with crisp edges.

Notes

For crunch, roast until deeply golden before cooling; then cool only 30 minutes so the potatoes stay crisp rather than soggy. Store covered in the fridge up to 3 days; reheat gently (or serve chilled for a thicker texture). Freezing not recommended. If you want a lighter swap, use light mayonnaise and light sour cream for a similar tang with fewer calories.