Go Back
roasted potato salad

Crispy Roasted Potato Salad

Delicious Crispy Roasted Potato Salad recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.