Don’t be misled by the name — this potato salad uses roasted potatoes and is served at room temperature. The potatoes are first parboiled, then roasted until the edges are crisp and the centers remain tender and creamy. Layered with shallots, garlic, bacon, and soft-boiled eggs, this salad delivers bright, savory, and crunchy contrasts in every bite. It’s an elevated take on a classic that works beautifully alongside a roast or as part of a holiday table like Easter.
I’m really proud of how this recipe turned out. It respects the familiar essentials of potato salad while refreshing the texture and flavor by roasting the potatoes and keeping the dressing bright and balanced. The combination of crisped edges, silky centers, jammy eggs, and salty bacon is exactly what I aim for when reinventing a comfort dish.
Roasting the potatoes
The key to the best roasted potato salad is a two-step cooking process: parboil the potatoes, then roast. Parboiling ensures the centers are tender without falling apart, while roasting builds caramelized edges and concentrated flavor. I like to use small Yukon Golds quartered for even roasting and a naturally creamy interior.
While the potatoes roast at high heat, add sliced shallot and minced garlic to the sheet pan so they caramelize alongside the potatoes, contributing a sweet, savory depth. Toss the parboiled potatoes in a little olive oil, kosher salt, and cracked black pepper before roasting to create that sought-after crisp exterior and a silky interior reminiscent of classic English roasted potatoes.
Pro tip: While the oven is hot, roast your bacon on a foil-lined sheet pan at 400°F (205°C) for about 20 minutes for perfectly crisp bacon and easy cleanup. Chop and reserve a generous portion to finish the salad.
Preparing the dressing
This dressing keeps the salad from feeling heavy yet still delivers creaminess. It’s a simple blend of mayonnaise, Creole mustard, and white balsamic vinegar. The mustard brings a pleasant sharpness and depth, while the white balsamic adds a bright acidity that lifts the potatoes without overpowering them. Because the potatoes are already seasoned and roasted, the dressing should be used sparingly — just enough to coat and enhance.
Whisk the mayonnaise, Creole mustard, and white balsamic until smooth. Reserve most of the dressing to toss with the warm potatoes and hold back a little to drizzle over the finished salad for visual appeal and an extra pop of flavor.
Preparing the eggs
Soft-boiled, jammy eggs are worth the little effort — they add richness and an elegant touch. Bring a pot of water to a boil, lower in the eggs gently, and cook for 7 minutes. Immediately transfer the eggs to an ice bath for about 5 minutes to stop the cooking and preserve a tender, slightly runny yolk. Peel them carefully under cold running water; the water helps separate the shell and keeps the surface intact. Slice the eggs in half to present the jammy centers on top of the salad.
📖 Recipe
Roasted Potato Salad
This roasted potato salad is a bright, textural update on a classic. It pairs well with roasted meats and is equally welcome at holiday gatherings. The technique of parboiling then roasting the potatoes creates the ideal combination of creamy interior and crisp exterior.
Ingredients
- 4 large eggs, soft boiled for 7 minutes
- 1.5 lb small Yukon Gold potatoes, quartered
- 1 shallot, sliced
- 4–5 garlic cloves, minced
- 2 teaspoons olive oil
- Kosher salt and freshly cracked black pepper
- 6 slices bacon, cooked until crisp and chopped
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons white balsamic vinegar
- 2 tablespoons chopped chives (optional)
Instructions
- Bring a medium pot of water to a boil and prepare an ice bath in a large bowl.
- Lower the eggs into boiling water and cook for 7 minutes. Transfer to the ice bath for at least 5 minutes, then peel under running water and set aside.
- Use the same boiling water to parboil the quartered potatoes for 5–6 minutes, until they become opaque but still hold their shape. Drain well.
- Preheat the oven to 450°F (230°C).
- Line a sheet pan with foil or a baking liner. Toss the drained potatoes with olive oil, sliced shallot, minced garlic, salt, and pepper, then spread them in a single layer on the pan.
- Roast for 25–30 minutes, tossing once if needed, until the edges are golden and crisp and the shallots and garlic are caramelized. Roast bacon on a separate foil-lined sheet if desired and chop when crisp.
- While the potatoes roast, whisk together the mayonnaise, Creole mustard, and white balsamic in a small bowl.
- When the potatoes come out of the oven, allow them to cool for 15–20 minutes. While still slightly warm, toss them with about three quarters of the dressing and a small handful of chopped bacon. Taste and adjust seasoning as needed.
- Transfer to a platter, top with additional bacon, halved soft-boiled eggs, and chopped chives. Drizzle the remaining dressing over the top and serve at room temperature.
Notes
The eggs and bacon can be prepared up to one day ahead. If you do this, allow them to come back to room temperature before assembling the salad. Reserve some dressing to finish the dish for the best presentation and texture.
Nutrition Information:
Serving Size:
1 serving
Amount Per Serving (approximate)
Unsaturated Fat: Varies depending on ingredients
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