Crispy Roasted Potato Salad

If you ask me, roasted potato salad is way better than the regular kind.

This twist on the classic cookout side dish swaps out boiled potatoes for golden roasted ones that add a whole new level of flavor. Crispy edges meet creamy mayonnaise dressing spiked with mustard and dill.

The potatoes get tossed with olive oil, smoked paprika, and garlic powder before hitting the oven. Crispy bacon and hard-boiled eggs help the whole thing come together.

It’s a crowd-pleasing dish that works for backyard barbecues or potlucks, and honestly tastes even better the next day.

What Kind of Potatoes Should I Use?

Red potatoes are the star of this recipe, and they’re perfect for potato salad because they hold their shape well after roasting and don’t get mushy. You can use small red potatoes or larger ones – just make sure to cut them into similar-sized cubes so they roast evenly. If you can’t find red potatoes, Yukon Gold potatoes are a great substitute since they also have a creamy texture and won’t fall apart. Whatever you choose, try to pick potatoes that are firm and free of soft spots or sprouts for the best results.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Red potatoes: Yukon gold potatoes work great here too and give you a creamier texture. You can also use russets, but they tend to fall apart more easily, so keep a closer eye on them while roasting.
• Lawry’s seasoned salt: If you don’t have this on hand, mix together regular salt with a pinch of garlic powder, onion powder, and paprika. You can also just use plain salt and add extra garlic powder to taste.
• Bacon: Turkey bacon is a lighter option, or you can skip the bacon entirely and add some smoked paprika to the dressing for that smoky flavor.
• Mayonnaise: Greek yogurt or sour cream can replace half or all of the mayo for a tangier, lighter version. If going full Greek yogurt, you might want to add a touch more mustard for flavor.
• Yellow mustard: Dijon mustard works well if you prefer a slightly sharper taste. Just use the same amount.
• Red onion: White or yellow onion will do the job, or try green onions for a milder flavor. If you find raw onion too strong, soak the diced pieces in cold water for 10 minutes before adding.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting potatoes for this salad is overcrowding the pan, which causes them to steam instead of getting crispy – spread them out in a single layer, using two pans if needed.

Cutting your potato cubes too large will leave you with undercooked centers, so aim for pieces about ¾ to 1 inch in size for the best texture and even roasting.

Don’t skip the cooling step before adding the mayo-based dressing, as mixing hot potatoes with mayonnaise can cause it to separate and turn oily, ruining the creamy texture you’re after.

For extra flavor, try adding the diced onion to the roasting pan during the last 10 minutes of cooking to mellow out its sharpness, and always taste before serving to adjust the seasoning since potatoes can absorb a lot of salt.

What to Serve With Roasted Potato Salad?

Roasted potato salad is a perfect side dish for any backyard barbecue or picnic, so I love pairing it with grilled meats like burgers, hot dogs, or BBQ chicken. It also goes really well alongside other classic cookout sides like coleslaw, baked beans, or corn on the cob for a full spread. If you’re keeping things simple, this potato salad is hearty enough to serve with just some grilled sausages and a cold drink. For indoor meals, it pairs nicely with rotisserie chicken or even as a side to sandwiches for an easy lunch.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, you’ll want to make sure it stays cold and doesn’t sit out at room temperature for more than 2 hours during picnics or gatherings.

Make Ahead: You can roast the potatoes and cook the bacon and eggs a day ahead to save time. Just store them separately in the fridge, then toss everything together with the dressing about an hour before serving so the flavors can meld together.

Serve: This salad actually tastes better after it’s had some time to chill in the fridge. Give it a good stir before serving since the dressing can settle at the bottom, and add a sprinkle of fresh pepper or extra bacon on top if you want.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 70-85 g
• Fat: 225-250 g
• Carbohydrates: 270-300 g

Ingredients

For the roasted base:

• 3 lb potatoes (cut into 1-inch cubes for even roasting)
• 1 1/2 tsp pepper
• 2 tsp seasoned salt (such as Lawry’s)
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

For the salad mix:

• 1 onion (finely diced into 1/4-inch pieces)
• 8 strips bacon (thick cut for better texture)
• 6 eggs
• 1 cup mayonnaise
• 1 tbsp mustard
• 1/2 tsp dill weed
• 1/2 tsp salt

Step 1: Prepare the Crispy Roasted Potatoes

• 3 lb potatoes, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tsp seasoned salt
• 1 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil.

Cut the potatoes into 1-inch cubes for even roasting—this size allows them to develop a golden, crispy exterior while staying tender inside.

In a large bowl, toss the cubed potatoes with olive oil, seasoned salt, pepper, smoked paprika, and garlic powder until evenly coated.

Spread them in a single layer on the prepared baking sheet and roast for 45-60 minutes, stirring halfway through, until the edges are deeply browned and crispy.

I like to let the potatoes get really caramelized because it adds so much more flavor than pale roasted potatoes.

Step 2: Cook the Bacon and Eggs

• 8 strips bacon, thick cut
• 6 eggs

While the potatoes roast, cook the bacon strips in a large skillet over medium-high heat until they’re thick-cut and crispy, about 8-10 minutes.

Remove the bacon to a paper towel-lined plate and let cool slightly, then chop into bite-sized pieces.

In the same skillet with some residual bacon fat (or use a separate pot if you prefer), bring water to a boil and gently add the eggs.

Hard-boil them for about 10-12 minutes, then transfer to an ice bath to cool.

Once cooled, peel and chop the eggs into chunks.

The bacon fat adds richness to this dish, so I keep a bit in the pan when cooking the eggs if possible.

Step 3: Prepare the Dressing and Vegetables

• 1 cup mayonnaise
• 1 tbsp mustard
• 1/2 tsp dill weed
• 1/2 tsp salt
• 1 onion, finely diced into 1/4-inch pieces

In a small bowl, whisk together the mayonnaise, mustard, dill weed, and salt until smooth and well combined.

This creamy dressing will be the binding element for your salad.

In a separate bowl, finely dice the onion into 1/4-inch pieces so it distributes evenly throughout and adds a sharp, fresh bite to every spoonful.

Step 4: Cool the Roasted Potatoes and Assemble the Salad

• roasted potatoes from Step 1
• chopped bacon from Step 2
• chopped eggs from Step 2
• diced onion from Step 3
• dressing mixture from Step 3

Remove the potatoes from the oven and let them cool for about 15 minutes—they should still be warm but cool enough to handle and toss with the dressing without wilting it.

Transfer the warm roasted potatoes from Step 1 to a large mixing bowl, then add the chopped bacon from Step 2, the chopped eggs from Step 2, and the diced onion from Step 3.

Pour the dressing mixture from Step 3 over everything and gently fold the ingredients together until all components are evenly coated and combined.

The warm potatoes will absorb the dressing beautifully, so don’t skip this step.

Crispy Roasted Potato Salad

Delicious Crispy Roasted Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 3550

Ingredients Method

Ingredients

  

For the roasted base

• 3 lb potatoes (cut into 1-inch cubes for even roasting)
• 1 1/2 tsp pepper
• 2 tsp seasoned salt (such as Lawry's)
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

For the salad mix

• 1 onion (finely diced into 1/4-inch pieces)
• 8 strips bacon (thick cut for better texture)
• 6 eggs
• 1 cup mayonnaise
• 1 tbsp mustard
• 1/2 tsp dill weed
• 1/2 tsp salt

Method

 

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil. Cut the potatoes into 1-inch cubes for even roasting—this size allows them to develop a golden, crispy exterior while staying tender inside. In a large bowl, toss the cubed potatoes with olive oil, seasoned salt, pepper, smoked paprika, and garlic powder until evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 45-60 minutes, stirring halfway through, until the edges are deeply browned and crispy. I like to let the potatoes get really caramelized because it adds so much more flavor than pale roasted potatoes.
2. While the potatoes roast, cook the bacon strips in a large skillet over medium-high heat until they're thick-cut and crispy, about 8-10 minutes. Remove the bacon to a paper towel-lined plate and let cool slightly, then chop into bite-sized pieces. In the same skillet with some residual bacon fat (or use a separate pot if you prefer), bring water to a boil and gently add the eggs. Hard-boil them for about 10-12 minutes, then transfer to an ice bath to cool. Once cooled, peel and chop the eggs into chunks. The bacon fat adds richness to this dish, so I keep a bit in the pan when cooking the eggs if possible.
3. In a small bowl, whisk together the mayonnaise, mustard, dill weed, and salt until smooth and well combined. This creamy dressing will be the binding element for your salad. In a separate bowl, finely dice the onion into 1/4-inch pieces so it distributes evenly throughout and adds a sharp, fresh bite to every spoonful.
4. Remove the potatoes from the oven and let them cool for about 15 minutes—they should still be warm but cool enough to handle and toss with the dressing without wilting it. Transfer the warm roasted potatoes from Step 1 to a large mixing bowl, then add the chopped bacon from Step 2, the chopped eggs from Step 2, and the diced onion from Step 3. Pour the dressing mixture from Step 3 over everything and gently fold the ingredients together until all components are evenly coated and combined. The warm potatoes will absorb the dressing beautifully, so don't skip this step.