Roasted Red Potato Salad
Roasted red potato salad features bacon and a dijon and dill dressing. This is a perfect recipe for a potluck or picnic!
Equipment
Ingredients
- 2 lbs red potatoes cut into bite sized pieces
- 1 onion diced or sliced thin
- 1 rib celery sliced thin
- 4 strips cooked bacon (can cook at the same time the potatoes are roasting if needed)
- 2 tablespoon olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
Dressing
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon dried dill weed
Instructions
- Preheat oven to 400°.
- Toss the cut potatoes in olive oil, ¼ teaspoon salt, and ½ teaspoon garlic powder until all potatoes are well-coated.
- Spread cut potatoes in an even layer onto a rimmed baking sheet lined with parchment paper or sprayed with cooking spray.
- Roast the potatoes for 15 minutes. Remove from oven and use a spatula to stir, ensuring that that they are in a single layer when you finish stirring.
- Return the potatoes to the oven and cook for another 15 minutes, or until potatoes are cooked through and many of them begin to brown. Remove from the oven to begin cooling.
- Make the dressing by whisking together all of the dressing ingredients.
- Stir together the potatoes, onions, celery, bacon, and dressing in a large mixing bowl. Chill before serving.