Roasted Red Potato Salad

5 from 8 votes

This simple potato salad recipe is full of flavor and easily customizable! With roasted red potatoes and bacon, this potato salad is irresistible!

Prep Time1

Cook Time50

Total Time1 50

Course: Side Dish

Cuisine: American

Servings:

Calories: 382kcal

Author: Julie Evink

Ingredients

Potato Salad

3 lbs red potatoes cut in quarters
2 Tbsp olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cream cheese softened to room temperature
1 cup celery thinly sliced
1 tsp celery seed
salt and pepper to taste
1/2 cup sliced green onions
1/2 cup chopped hardboiled eggs
2 Tbsp pickle relish

Instructions

Preheat the oven to 425 degrees and line a roasting pan with foil. Mix the potatoes with olive oil and season with salt and pepper (I used roughly 1/2 tsp of both salt and pepper, but feel free to season to taste). Bake for 40-45 minutes (making sure to stir/flip the potatoes with a spatula once every 15 minutes), or until potatoes are golden brown and fork tender. Allow to cool, about 10 minutes.
In a small bowl, mix together mayonnaise, sour cream, and cream cheese. Once smooth, add in celery seed, and stir. Set aside.
In a large bowl, lightly mash half of the roasted potatoes with a fork or pastry cutter. Add in the rest of the potatoes, celery, hard boiled eggs, green onions and pickle relish. Add the dressing, and stir until the salad is evenly coated with dressing.
Chill for at least 1 hour before serving.
Enjoy!

Video

Notes

*If you prefer a heavily dressed potato salad, feel free to add more mayo, sour cream, or cream cheese to the recipe.

How far in advance can you make potato salad?

For this recipe, you can make it up to one day in advance. Any longer than that and the dressing might separate, so plan to enjoy it within a day of making it.

What else can you add to it?

One thing I love about this recipe is that you can customize it based on your tastes!

Swap the green onions with diced red onion.
You can also add diced bell peppers - the sweet varieties like red, yellow or orange ones work great.
Try different kinds of pickle relish - there are sweet varieties or dill pickle relishes that work well! Or pick one that has a kick of spice in it if you like some heat.
Add some fresh herbs like chopped parsley, chives or even basil!
You can roast the potatoes with some dried herbs, too. Dried parsley, oregano, and thyme would all work well. Add a teaspoon or two when you toss them with the oil.
Add some crispy bacon - I like to finely chop it and mix some into the salad and sprinkle some over the top as a garnish.
If you like garlic you could toss the potatoes with some garlic powder before you roast them. Or stir some into the dressing - 1 to 2 teaspoons would be perfect.

How long can potato salad sit out at room temperature?

Since this recipe has mayonnaise you don't want to leave it sitting out for hours. Depending on how warm it is, you don't want it sitting around any longer than two hours, although I would err on the side of safety and pop it back in the refrigerator after an hour. If you're serving it outside on a hot day, I say let everyone get a scoop and then put it back in fridge just to be safe.

Another great tip is to serve it with an ice bath under it. Simply grab a bowl a little bit bigger than your serving bowl, fill with ice and then pop your serving bowl in it to keep it nice and cold!

Can I use a different kind of potato?

Yes, you don't have to use red ones! I prefer a waxy potato because they hold their shape well as they cook and don't break down as much. So, you could also use Yukon golds, new potatoes or even fingerling potatoes for this recipe.

Nutrition