Roasted Red Potato Salad

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Ah, potato salad; one of my husband’s favorite summer foods, especially the mustard potato salad.   That used to be our go to salad on summer holidays. That is, until I started making my Roasted Red Potato Salad; now it is the only potato salad we make.

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Todd and Sherri

A Family of Cooks

In my family, we all like to cook, bake, grill, etc.; mainly because we all love eating!  This is most likely a result of numerous meals shared over the years with our loved ones.  So, basically, we cook to share our love of food, and especially our love of family.

Roasting the Potatoes is Key

The idea to recreate this recipe, started when my sister, Shelly sent me the recipe for her roasted red potato salad.  Up to this point, I had never used roasted potatoes in my potato salad.  Usually, the potatoes are boiled and chilled.  However, roasting the potatoes brings an earthiness to the potato salad that you just can’t get with boiled potatoes.  With that in mind, I was excited to try her recipe; it was easy to make and really yummy, but there was just something missing.  You can see her original recipe here: Shelly’s Roasted Red Potato Salad.

Recreating a Recipe

I love to make recipes in their original form and re-imagine them.  I began thinking about what I love most about potatoes, especially my favorite; a baked potato with all the fixings.  Although I rarely have it that way, it is very delicious!  A loaded baked potato typically has bacon, chives, cheese, butter and sour cream.  So, with that in mind, I started experimenting.

Roasted Red Potato Salad

Load the Potato Salad

My version of this salad has all the fixings of a loaded potato and more.  It may seem over the top with two different kinds of onions, cheeses, and sauces.  But, once you taste it, you’ll appreciate the combination of all the flavors.  The cream cheese makes this salad so creamy and is especially good the 2nd or 3rd day after making it.  Which means, if you make it a few days in advance, it’s even better!  Once you make this recipe, your friends will beg you to bring it whenever they have a summer party.

Enjoy,

Sherri

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Sherri’s Roasted Red Potato Salad

Looking for your new favorite potato salad recipe. This roasted red potato salad is so creamy and flavorful, your friends will beg you to bring it every time.

Course Side Dish

Cuisine American

Keyword potato salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 people

Author Sherri Carlson

Ingredients

• 2 1/2 pounds Red Potatoes, unpeeled diced in bite size pieces
• 1/2 Red Onion quartered and cut
• 2 tbsp Olive Oil extra virgin
• 1 tsp Pepper
• 1/4 tsp Salt
• 1/2 tbsp Old Bay Seasoning
• 8 slices Bacon chopped, peppered, and fried
• 4 to 6 Hard Boiled Eggs chopped
• 1 cup Sharp Cheddar Cheese shredded
• 1 bunch Green Onions chopped

Dressing Ingredients

• 1/2 cup Sour Cream
• 4 oz Cream Cheese softened
• 1/4 cup Mayonnaise Hellman’s
• 3 tbsp Italian Dressing
• 1 1/2 tbsp Mustard French’s
• 1/2 tbsp Old Bay Seasoning
• Salt & Pepper to taste

Instructions

• Heat oven to 425 degrees. 
• Boil eggs; peel and chop when cool. Or, steam the eggs in the Instant Pot for 6 minutes. Place rack in the Instant Pot and add 1 cup of water and the eggs. When done, quickly release the steam and carefully place the eggs into an ice bath to cool.
• Place potatoes in large bowl, toss with olive oil, salt, pepper, 1/2 TBL old Bay seasoning – place in oven on cookie sheet and roast for 15 minutes. Or, air bake the potatoes in an air fryer at 450 degrees for 12 minutes, then add the red onion and bake another 12-15 minutes to get the potatoes nice and crispy and the red onion soft and translucent.
• Add chopped red onion to the potatoes and stir to combine. Roast another 10 minutes.
• Check to make sure potatoes are crispy and red onions are soft. If not, roast for a few more minutes.
• Place chopped bacon in skillet and pepper generously. Fry bacon until crispy, and let dry on a paper towel. Set aside. 

Dressing Instructions

• Mix together sour cream, cream cheese, Mayonnaise, Mustard, Old Bay, and Italian dressing, to make a sauce. If you want a really creamy sauce, use a mixer to thoroughly mix the ingredients.
• Add bacon, chopped green onions, and cheese and mix well.
• Spoon sauce into mixture and stir to combine all ingredients.
• Add chopped eggs and stir in gently.
• Serve warm or chilled. 

Notes

I tend to mix up more sauce and add it – to make my potato salad creamier. The cream cheese makes this dish. It tastes great served warm or cold. We prefer it cold, especially the next day after a party!