This warm Roasted Potato Salad is not only great for your next potluck or cook out, but it’s perfect for a simple dinner. Not your Mom’s potato salad, but possibly better.
Potato salad is one of those dishes that most people are particular about. I only like my moms, with mustard, mayonnaise, celery seeds, hard boiled eggs, pickle relish and black olives along with boiled potatoes. But no one can make it quite the same as she does. Instead I make roasted potato salad with no mayonnaise or ranch potato salad, both are completely different.
Mike on the other hand likes German potato salad which is served warm and made with bacon grease and vinegar. I’m not particularly fond of the strong vinegar taste in most recipes. Potato salad with roasted potatoes is nothing like my moms, in fact, I’m not sure I would even call it a salad. It’s similar to a German potato salad in that it’s warm and has bacon.
The potatoes are a little crisp and coated in a slightly sweet dressing with crispy bacon mixed in and it can be served warm but is just as good at room temperature. It’s my family’s favorite side and what I’m asked to make anytime I ask them what they want for dinner.
I was inspired by a side that was served at Elliotts, a local restaurant in Pinehurst. Instead of mayonnaise it has Stonewall Kitchens’ Maple Balsamic Dressing. (affiliate) Let me just say, this dressing is great all by itself. It has a subtle maple taste along with a mild balsamic flavor. You can use what’s leftover on any salad, the recipe only uses about half of the bottle.
This homemade potato salad is so quick and easy to put together. Just cut your potatoes into bite size chunks and roast with garlic and a bit of oil. While your potatoes are roasting, fry some bacon and then pour the dressing over the roasted potatoes along with crispy bacon and green onions for a great side dish.
On those nights where you’re just having a rotisserie chicken, this side will transform an ordinary dinner with very little effort. It’s perfect for a potluck since their’s no mayonnaise. Having folks for dinner, make this ahead, it’s delicious at room temperature.
What you’ll need
- Small red potatoes – if you use the small ones, you”ll only have to cut them in half or thirds. If you have normal size potatoes, just cut them into bite size pieces.
- Garlic cloves – use fresh the flavor is so much better.
- Maple balsamic dressing – if you can’t find Stonewall try any creamy balsamic dressing. Newman’s Own (affiliate) with honey should reproduce the flavors.
- Bacon – I use thick sliced bacon, try pepper bacon or applewood smoked bacon for even more flavor.
- Green onions and parsley.
How do you make roasted potato salad
Step 1: Start by cutting potatoes into small chunks, drizzle with oil and roast for 30 minutes or until they are tender and brown.
Step 2: While the potatoes are roasting, cook some bacon and combine it with green onions and balsamic maple dressing.
Add to the warm potatoes and serve.
This is called a salad but I think it’s more of a side dish. It’s a great way to serve roasted potatoes. You can definitely serve this cold but we like it warm or at room temperature the best.
FAQ’s and tips
This maple balsamic dressing is awesome on any salad, so it won’t go to waste.
The miniature new potatoes will save you time but any size red potatoes will work.
No, add the dressing while the potatoes are hot so that the flavor will absorb into the potatoes.
The flavor and textures are the best served warm or at room temperature. You can refrigerate but the potatoes will change texture if they have been refrigerated for more than a day.
More sides you’ll love
- Charred corn
- Roasted asparagus
- Cucumber salad
- Broccoli salad
- Mashed potatoes
- Corn pudding
- Tomato galette
- Roasted carrots
- Vegetable packs
- Mac & cheese
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Roasted Potato Salad
- 3 lb new potatoes cut in pieces
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup maple balsamic dressing
- 6 thick sliced bacon cooked crisp and crumbled
- 3 scallions sliced including the greens
- ½ cup parsley chopped
- Preheat oven to 375º.
- Cut potatoes into bite size pieces and toss with olive oil, salt, pepper and garlic in a large mixing bowl. Spread potatoes in a single layer on a large baking sheet.
- Bake for 25-30 minutes, or until potatoes are soft and slightly browned flipping half way through.
- While the potatoes are roasting, cut the bacon into small pieces and cook until crispy and brown. Remove to a paper towel lined plate.
- In a large mixing bowl combine Maple Balsamic Dressing, bacon and scallions. Add the warm potatoes and stir gently to combine. Top with fresh parsley. Serve warm or room temperature.
Barbara’s Tips + Notes
- I used Stonewall Maple Balsamic Dressing but you could substitute using a creamy balsamic dressing.
- Make sure the potatoes are in a single layer on the baking sheet so that all the potatoes are crispy.
- Try to cut the potatoes into the same size pieces for uniform roasting.
- These can be served warm or at room temperature.
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