Lunch & Dinner

Roasted Potato Salad with Bacon and Fresh Herbs

6 servings
Salad of roast potato salad with red onion, bacon and fresh chopped herbs on a blue plate on a dark rustic wooden table.

Here’s a potato salad featuring the winning combination of roasted potatoes, a bright Dijon dressing, fresh herbs and plenty of crumbled bacon. 

Ingredients

  • 2 ½ lb gold potatoes, cut into ½ inch slices 
  • 1 medium red onion, cut into rings 
  • ¼ cup olive oil, divided 
  • 2 tsp Dijon mustard 
  • ¼ tsp dried thyme 
  • ¼ tsp garlic granules 
  • 1 Tbsp lemon juice 
  • 1 tsp lemon zest 
  • 1 Tbsp vinegar – red wine, champagne or sherry
  • ¼ cup chopped fresh herbs – parsley, dill, arugula, basil 
  • 3 Tbsp finely chopped chives 
  • 6 pieces bacon 
  • Salt and pepper to taste 

Directions

  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.  
  2. Toss potatoes with 2 Tbsp olive oil and place on prepared baking sheet in a single layer. Sprinkle with salt and pepper.  
  3. Bake 20 minutes, then flip them over and bake another 15-20 minutes until potatoes are tender and golden-brown. 
  4. Cook bacon in a sauté pan over medium heat until crispy. Remove and set on paper towels to cool. Reserve bacon fat, wipe out the pan and add 1-2 Tbsp bacon fat back in. Add onions and cook until soft and brown on the edges. Set aside to cool. 
  5. In a small bowl, add lemon juice and zest, vinegar, dried thyme, garlic granules, Dijon and a few pinches salt and pepper. Whisk to combine, then add 2 Tbsp olive oil and whisk again. 
  6. When potatoes are done cooking, add to a shallow bowl along with onions. Add dressing and toss gently to combine. Add chopped herbs and toss gently again. Add salt and pepper to taste. Crumble bacon and sprinkle on top before serving.