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.
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!