Description
This Roasted Red Potato Salad is packed with flavor and texture, featuring crispy roasted potatoes, smoky bacon, and a creamy dressing. Unlike traditional potato salads, this version uses roasted potatoes for extra depth, making it perfect for picnics, BBQs, or meal prep. With crunchy celery and roasted red bell peppers, this easy homemade recipe is a must-try!
Ingredients
Units
Scale
Potato Salad:
- 3 lbs red potatoes, quartered
- 2 Tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1 cup cooked bacon, thinly sliced (turkey or regular)
- 1 cup celery, thinly sliced
- 1/2 cup roasted red bell peppers, thinly sliced
- 1 tsp celery seed
- Salt and pepper, to taste
Optional Add-Ins:
- 1/2 cup sliced green onions
- 1/2 cup chopped hard-boiled eggs
- 2 Tbsp pickle relish
Instructions
- Preheat oven to 425°F and line a roasting pan with foil.
- Toss potatoes with olive oil, salt, and pepper (about ½ tsp each).
- Roast for 40-45 minutes, stirring every 15 minutes, until golden brown and fork-tender. Let cool for 10 minutes.
- In a small bowl, mix mayonnaise, sour cream, and cream cheese until smooth. Stir in celery seed and set aside.
- In a large bowl, lightly mash half of the roasted potatoes with a fork or pastry cutter.
- Add the remaining potatoes, celery, bacon, roasted red peppers, and any optional add-ins.
- Pour in the dressing and mix until evenly coated.
- Chill for at least 1 hour before serving.
- Enjoy!
Notes
- For extra crunch, add toasted pecans or sunflower seeds.
- Use Greek yogurt instead of sour cream for a lighter version.
- Best served chilled, but can also be enjoyed slightly warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg