This roasted potato salad has been a weekend staple in my kitchen for years. I first developed this version on a sunny Saturday when I wanted the comfort of classic potato salad but craved more texture and a deeper roasted flavor. Roasting the potatoes until they are crispy around the edges brings caramelized notes and a satisfying contrast to the creamy dressing. I remember serving it at a backyard cookout where a usually picky cousin took two helpings and declared it her favorite potato side ever.

The combination of warm roasted potatoes, salty crisp bacon, and chopped hard boiled eggs creates a layered mouthfeel that makes this dish memorable. The dressing is simple: mayonnaise for creaminess and yellow mustard for a clean tang that brightens the potatoes without overpowering them. I prefer serving it slightly warm, right after the potatoes cool for a short while, but many people enjoy it chilled. Both ways are delicious and depend on the season and the company.

Ingredients

• Potatoes: Use about 3 pounds of red potatoes trimmed and cut into small cubes. Red potatoes hold their shape well when roasted; choose evenly sized pieces for uniform cooking. I like using the Creamer variety for a tender interior with a thin skin that crisps nicely.
• Pepper and Seasoning: 2 teaspoons of freshly ground black pepper and 2 teaspoons of Lawry's seasoned salt add both heat and savory depth. If you do not have Lawry's, a 1 to 1 mix of table salt and garlic powder is a simple substitute.
• Olive Oil: 2 tablespoons of extra virgin olive oil coats potatoes and encourages caramelization. A neutral light olive oil works well if you prefer less olive flavor.
• Onion: One medium red onion, finely diced, contributes sharpness and crunch. Rinse and pat dry if you want a milder onion flavor.
• Bacon: Eight slices cooked until crisp and diced. Thick cut works beautifully for texture; cook until just crisp but not burnt to avoid bitter notes.
• Eggs: Six large eggs hard boiled to your preferred doneness then chopped. Slightly softer yolks yield extra creaminess when mixed in.
• Dressing: One cup mayonnaise and one tablespoon yellow mustard form a creamy tangy base. Add 1/4 teaspoon dill weed, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to season the dressing evenly.
• Optional Garnish: A tablespoon of chopped fresh parsley for color and freshness when serving.

Instructions

Prepare the oven and pan: Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment for easy cleanup. A heavy rimmed baking sheet yields more even browning because it conducts heat well. Cube and season: Place cut potatoes on the lined baking pan. Sprinkle with 2 teaspoons pepper and 2 teaspoons Lawry's seasoned salt. Drizzle 2 tablespoons olive oil over the potatoes and use your hands to toss each piece so every cube has a light coating of oil. Even coating promotes uniform browning. Roast until crisp: Bake uncovered for 45 to 60 minutes until potatoes are crispy and golden on the edges. Turn once about halfway through baking so both sides develop color. Visual cues include deep golden spots and a fork piercing easily to the center with a slight resistance at the edges. Cool slightly: Allow the roasted potatoes to cool on the pan for at least 15 minutes. Cooling slightly preserves their crisp exterior while ensuring they are warm enough to gently take on dressing without melting it completely. Assemble the salad: In a large bowl add the potatoes, finely diced red onion, diced bacon, chopped hard boiled eggs, 1 cup mayonnaise, 1 tablespoon yellow mustard, 1/4 teaspoon dill weed, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Reserve 1 or 2 eggs to slice and set on top if you prefer a decorative finish. Use a wide spatula to fold ingredients together gently so potato edges remain intact. Serve or chill: Serve warm for a cozy feel or refrigerate in an airtight container for later. If chilled, allow the salad to sit at room temperature for 20 to 30 minutes before serving for best texture and flavor.

Storage Tips

Keep the salad covered in the refrigerator in an airtight container for up to 3 days. For the best texture store dressings separately if you plan to meal prep several days ahead; toss the warm roasted potatoes with dressing shortly before serving. When reheating a portion, warm gently in a skillet over medium low heat for a few minutes until the potatoes are warmed through then fold in the cold dressing ingredients for a semi warm serving. Avoid microwaving large quantities to prevent uneven heating.

Ingredient Substitutions

If you need to reduce fat, substitute half the mayonnaise with plain Greek yogurt; expect a tangier flavor and thinner texture. Replace bacon with smoked turkey bacon for lower fat but slightly different savoriness. Use Dijon mustard for a sharper profile instead of yellow mustard. Swap red potatoes for Yukon Gold to get a slightly creamier interior though they may brown differently.

Serving Suggestions

Serve this salad alongside grilled chicken or burgers for classic barbecue fare. It also pairs well with a crisp green salad and roasted seasonal vegetables for a full plate. Garnish with chopped parsley or chives and add a few cornichons or sliced dill pickles for extra brightness. For a brunch spread consider placing halved eggs on top as a decorative touch.

Cultural Background

American potato salads come in many forms from creamy mayonnaise based cold preparations to vinegar forward warm styles. Roasting potatoes before combining borrows technique from roasted vegetable dishes to add caramelization and textural contrast. This hybrid style honors the comfort of traditional mayonnaise salads while bringing the layered flavor expected of modern home cooking.

Seasonal Adaptations

In summer keep the salad slightly warm and serve at room temperature alongside grilled foods. In cooler months add roasted root vegetables like carrots and parsnips for heartiness. For holiday meals increase the proportion of eggs and add chopped roasted shallots or a spoonful of whole grain mustard to make it feel more celebratory.

Meal Prep Tips

Roast the potatoes and cook the eggs a day ahead. Store the cooled potatoes and eggs separately from the dressing and mix together the day you plan to serve. Use shallow airtight containers to cool ingredients quickly and maintain texture. This approach saves time on the day of serving and preserves the best texture in the potatoes.

This roasted potato salad is a dependable, crowd pleasing dish that balances crisp texture and creamy flavor. Try it warm the first time to appreciate the contrast, then experiment with the variations to make it feel like your signature dish.