Roasted Potato Salad
Crispy roasted potatoes, bacon, cheddar cheese, and a creamy ranch dressing come together in this easy roasted potato salad that's perfect for any gathering.
Servings: 4 servings
Calories: 1109kcal
Ingredients
- 2 ½ pounds baby gold potatoes cut into ⅛ths
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 9 slices thick cut bacon
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup Ranch dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 cloves garlic minced
- ½ teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- ½ green onions thinly sliced (reserve some for topping)
Instructions
- Heat the oven to 425°F. Toss the potatoes with olive oil, salt and pepper. Spread them out in a single layer on a baking sheet. Roast for about 30 minutes, flipping half way through. Allow the potatoes to cool, until they are about room temperature.
- Cook the bacon on a skillet or in the air fryer, until it is crispy. Drain any extra grease using a paper towel lined plate. Crumble the bacon into chunks.
- Scoop the sour cream, mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic and onion powder into a large mixing bowl. Stir until well combined.
- Add the potatoes into the cream base and gently toss to coat all the potatoes with the mixture. Taste test and add some salt and pepper as needed.
- Fold in ¾ of the cheddar cheese, bacon and green onions until evenly distributed. Allow the potato salad to chill for about 15-20 minutes.
- Sprinkle the remaining cheddar cheese, bacon and green onions over the top right before serving.
Let the potatoes cool for about 15 to 20 minutes before mixing with the dressing so it stays creamy.
Taste the potato salad after chilling and add another pinch of salt if needed, since potatoes absorb seasoning as they cool.
Notes
- Roast the potatoes until they're golden brown and crispy around the edges for the best flavor and texture.
- Cook the bacon until it's nice and crispy, since softer bacon can become chewy after it's mixed into the salad.
- Freshly shredded cheddar cheese melts into the salad better than pre-shredded cheese and has a creamier texture.
- For the best presentation, reserve a little bacon, cheddar cheese, and green onions to sprinkle over the top just before serving.
Nutrition
Serving: 1serving | Calories: 1109kcal | Carbohydrates: 56g | Protein: 25g | Fat: 88g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1692mg | Potassium: 1489mg | Fiber: 7g | Sugar: 5g | Vitamin A: 721IU | Vitamin C: 57mg | Calcium: 312mg | Iron: 3mg
