This Roasted Potato Salad is everything you love about a loaded baked potato in an easy side dish. Instead of boiling the potatoes, they’re roasted until golden brown and slightly crispy before being tossed with a creamy ranch dressing, crispy bacon, cheddar cheese, and green onions.

It’s an easy savory salad recipe for summer cookouts, BBQs, potlucks, holiday dinners, and even a comforting side dish recipe for game day.

Roasting Potatoes Makes Potato Salad Even Better

If you’ve always made potato salad with boiled potatoes, roasting the potatoes adds such an amazing texture and flavor.

The Best Tip for Flavorful Potato Salad

Adding flavor to the potatoes themselves for a potato salad can be a secret that makes the flavors explode in the dish. Even when boiling potatoes for potato salad, I like to boil them in broth, like in my red potato salad recipe.

 

As the potatoes roast, the edges become lightly crisp while the centers stay soft and fluffy. That little bit of caramelization gives every bite more flavor than traditional potato salad, and it perfectly complements the bacon, cheddar cheese, and creamy dressing.

This recipe is inspired by a loaded baked potato, so every bite has the familiar flavors everyone loves. The combination of sour cream, mayonnaise, Ranch dressing, Dijon mustard, garlic, and apple cider vinegar creates a creamy dressing that’s rich without being too heavy.

FAQs

Ingredients

See the recipe card below for the printable recipe with the full ingredient list and measurements.

For the Roasted Potatoes

• 2½ pounds baby gold potatoes - Their naturally creamy texture holds together well after roasting while creating crispy edges. (You can even try substituting potatoes with cauliflower, like I used in this cauliflower potato salad recipe, if potatoes aren’t your thing right now.)
• 2 tablespoons olive oil - Helps the potatoes brown beautifully in the oven.
• 1 teaspoon kosher salt - Seasons the potatoes from the beginning.
• 1 teaspoon black pepper - Adds just enough peppery flavor without overpowering the dressing.
• 9 slices thick-cut bacon - Crispy bacon adds smoky flavor and the classic loaded baked potato taste.

For the Dressing

• 1 cup sour cream - Gives the dressing its rich, tangy flavor.
• ½ cup mayonnaise - Adds creaminess and helps the dressing coat every potato.
• ¼ cup Ranch dressing - Brings all of those classic loaded potato flavors together.
• 1 tablespoon Dijon mustard - Adds a subtle tang and depth without making the dressing taste like mustard.
• 1 teaspoon apple cider vinegar - Brightens the dressing and balances the richness.
• 2 cloves garlic, minced - Fresh garlic adds more flavor than garlic powder alone.
• ½ teaspoon onion powder - Gives the dressing a mild savory flavor.

Mix-Ins

• 1 cup shredded sharp cheddar cheese - Sharp cheddar pairs perfectly with the bacon and creamy dressing.
• ½ cup sliced green onions - Add freshness and just a little bite while balancing the richness of the salad.

Instructions

Roast the Potatoes

Preheat the oven to 425°F.

Cut 2½ pounds baby gold potatoes into eighths. Toss them with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly coated.

Spread the potatoes onto a large baking sheet in a single layer, making sure they aren’t crowded.

Roast for 40 to 45 minutes, flipping them halfway through, until they’re golden brown with lightly crispy edges and tender centers.

Allow the potatoes to cool until they’re just slightly warm or room temperature before mixing with the dressing.

Cook the Bacon

While the potatoes roast, cook 9 slices thick-cut bacon in a skillet over medium heat or in the air fryer until crispy.

Transfer the bacon to a paper towel-lined plate to drain any excess grease before crumbling it into bite-sized pieces.

Make the Dressing

In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, minced garlic, and onion powder.

Stir until the dressing is completely smooth.

Assemble the Potato Salad

Add the cooled roasted potatoes to the bowl and gently fold until every potato is coated with the dressing.

Taste and season with additional salt and pepper if needed.

Fold in the cheddar cheese, most of the crumbled bacon and most of the sliced green onions.

Reserve the remaining cheese, bacon, and green onions for garnish.

Cover and refrigerate for 15 to 20 minutes before serving.

Just before serving, sprinkle the remaining cheddar cheese, bacon, and green onions over the top.

Tips

• Roast the potatoes until they’re deeply golden. The extra roasting time creates the crispy edges that make this recipe different from traditional potato salad.
• Let the potatoes cool slightly before adding the dressing. If they’re too hot, the dressing can become thin and oily.
• Cook the bacon until it’s truly crispy. Slightly chewy bacon tends to soften even more after it’s mixed into the salad.
• Shred your own cheese if possible. Freshly shredded cheddar melts into the salad a little better and has a creamier texture than pre-shredded cheese.
• Taste before serving. Potatoes naturally absorb seasoning, so you may find the salad needs another pinch of salt after chilling.

More Potato Side Dish Recipes

If you have potatoes on hand or you’ve been asked to bring a side dish to a gathering, these are recipes you’ll also love:

• Party Potatoes
• Fried Potatoes and Onions
• Fiesta Ranch Potato Wedges
• Instant Pot Mashed Potatoes

Recipe