READY IN ABOUT 2½ hrs

Roasted Red Potato Salad

Read Reviews (15)

"A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste." — IcanCook?

Directions

Preheat oven to 375 degrees F (190 degrees C).
Spread potato pieces onto a baking sheet and drizzle with olive oil.
Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Oct 21, 2012

Simple and good. I added some fresh chopped basil but I would think other fresh herbs like dill or cilantro would be great too.

—lzhuber

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Oct 24, 2012

This is one of my most favorite ways to make potato salad. I like to double the amount of bacon and add a few spices to the mayonnaise. Also, when I roast the potatoes, I also sprinkle them with sea salt/fresh ground pepper. The longer this sits, the better it gets!

—Sarah Jo

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19 Ratings

Aug 12, 2012

I made this based on a similar recipe (with lots of reviews) that seems to have disappeared. Anyway, it was very very good with roasted potatoes. I made lots of modifications based on the reviews of the other roasted red potato salad. Instead of green onion I roasted a chopped onion with the potatoes. I also salted and peppered the potatoes before roasting, and tossed them with olive oil and dijon mustard. I used less mayo, to taste, and added sweet relish. I'm not a huge potato salad fan, but I loved this and will make it again.

—Susan

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Mar 10, 2013

Just made this tonight. Very good! I did try what another member suggested and put the diced potatoes in a freezer bag & added salt, pepper, olive oil and a little dijon. Mixed everything all together really good, then dumped onto a cookie sheet to roast. Very good recipe! Thanks!

—melanieholt

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Dec 24, 2012

I add a few different things to my version, but the best thing I got from this one is the idea to roast (rather than boil) the potatoes. They don't get mushy or "starchy" that way, and the roasting really gives them a richer flavor. Very tasty.

—Linda Y

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Jan 22, 2013

Wow this was good! I made this for a party I had to watch my 49er's win (whoo hoo) and not only was the game a hit but so was this potato salad! I got so many compliments and I had three people ask for the recipe. I followed the recipe exactly except for one thing. I tossed the potato's in the olive oil, salt, pepper and garlic powder before roasting. This truly was hit!

—mrsmendoza2006

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Oct 08, 2012

Delicious! Everybody liked it. I used turkey bacon.

—LatinaCook

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Oct 28, 2012

This is my new favorite potato salad. I had to use miracle whip light because I didn't have mayo. It was so good.

—Beth3

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Nutrition

Calories
456 kcal
23%

Carbohydrates
43.8 g
14%

Cholesterol
92 mg
31%

Fat
28.5 g
44%

Fiber
4.6 g
19%

Protein
8.5 g
17%

Sodium
298 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Red Potato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 456
Calories from Fat: 257

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 4.7g 24 %
Cholesterol 92mg 31 %
Sodium 298mg 12 %
Potassium 1267mg 35 %
Total Carbohydrates 43.8g 14 %
Dietary Fiber 4.6g 19 %
Protein 8.5g 17 %
Sugars 3.3g
Vitamin A 5 %
Vitamin C 39 %
Calcium 5 %
Iron 23 %
Thiamin 16 %
Niacin 37 %
Vitamin B6 40 %
Magnesium 22 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.