Roasted Potato Salad with Bacon
Take your classic potato salad to the next level with this irresistible Roasted Potato Salad with Bacon, a savory twist that’s bound to be a crowd-pleaser. Featuring golden, crispy baby potatoes roasted to perfection and smoky, crispy bacon bits, this warm salad is tossed with a creamy, tangy dressing made from mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar for a zesty kick. Fresh green onions and parsley add a refreshing burst of flavor while balancing the richness of the dish. Perfect as a side for barbecues, potlucks, or dinner parties, this roasted potato salad stands out with its bold flavors, hearty texture, and irresistibly crispy edges. Serve it warm or at room temperature for a dish that’s guaranteed to steal the spotlight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 6 slices bacon
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 3 stalks green onions
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the baby potatoes, then cut them into bite-sized pieces.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, salt, black pepper, and paprika until evenly coated.
Spread the seasoned potatoes out on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, chop into bite-sized pieces.
In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and 1 tablespoon of olive oil to form the dressing. Adjust seasoning with additional salt and pepper if needed.
Thinly slice the green onions and chop the parsley.
Once the potatoes are finished roasting, let them cool for about 10 minutes.
In a large serving bowl, combine the roasted potatoes, chopped bacon, green onions, and parsley. Pour the dressing over the top and gently toss to coat all ingredients evenly.
Serve the roasted potato salad warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 11.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4272 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
