Go Back
Roasted Potato Salad

Roasted Potato Salad with Bacon and Dijon Dressing

This roasted potato salad is packed with texture and flavour, with golden roasted potatoes, crispy bacon, crunchy celery and fresh herbs. The tangy Dijon dressing keeps it light and balanced, making it a delicious alternative to traditional creamy potato salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 1 1/2 lbs. baby red potatoes halved
  • 2 tsp. olive oil taken from the total olive oil amount
For the Dressing and Salad
  • 1/4 cup olive oil
  • 1 1/2 tsp. Dijon mustard
  • 1 Tbsp. white vinegar
  • Kosher salt
  • Black pepper
  • 3 scallions chopped
  • 2 stalks celery sliced
  • 4 slices cooked bacon roughly chopped
  • 4 tsp. finely chopped fresh tarragon
  • 2 Tbsp. finely chopped fresh parsley

Method
 

  1. Heat the oven. Preheat your oven to 425°F. Line a baking sheet with parchment paper so it is ready for the potatoes.
  2. Coat the potatoes. Put the halved baby red potatoes into a medium bowl and toss them with 2 teaspoons olive oil until lightly coated.
  3. Begin roasting. Arrange the potatoes evenly over the prepared baking sheet. Bake them in the preheated oven for 15 minutes.
  4. Turn and finish roasting. Turn the potatoes, then return them to the oven for about 10 minutes more, until they are light golden and tender.
  5. Cool the potatoes. Remove the roasted potatoes from the oven and leave them until they have cooled to room temperature.
  6. Whisk the dressing. Meanwhile, use a large bowl to whisk together the remaining 1/4 cup olive oil, 1 1/2 teaspoons Dijon mustard and 1 tablespoon white vinegar. Season with kosher salt and black pepper.
  7. Assemble the salad. Add the cooled potatoes to the dressing along with the chopped scallions, sliced celery, roughly chopped cooked bacon, finely chopped fresh tarragon and finely chopped fresh parsley.
  8. Toss and serve. Gently toss everything until the potatoes and smaller ingredients are coated and evenly combined. Serve immediately, or refrigerate until you are ready to serve. Let the salad come to room temperature before serving.

Notes

Recipe Notes

Roast the potatoes in a single, even layer so they can develop light golden edges instead of steaming. Turn them after the first 15 minutes, then continue roasting for about 10 minutes more until tender.
Let the roasted potatoes cool to room temperature before adding them to the dressing, bacon, celery, scallions and herbs. This helps preserve the texture of the fresh ingredients.
The salad can be served immediately after mixing or refrigerated until needed. If chilled, allow it to come back to room temperature before serving.
Remember that the olive oil is divided. Use 2 teaspoons for roasting the potatoes and the remaining 1/4 cup for the Dijon dressing.