Well, I took a much needed few weeks off from blog posting as we get used to having our new little member. She is such a sweet baby, we all are just loving watching her grow and snuggling her as often as we can! Lots of fun around here and not as much sleep as I’d like… such is life with a newborn! 🙂
We’re finally enjoying some warm weather in my part of the world – summer is a very short season in the prairies of Canada! As soon as it warms up I start craving all of my favourite summer foods – big fresh salads of all kinds, grilled/seared meats, corn on the cob… all the fresh, crunchy, juicy things!! This potato salad is like no other potato salad – you won’t find a mushy, smelly, mayo overloaded mess here. No, instead we have crispy roasted potatoes, full of flavour because they’ve been roasted in bacon fat (from the bacon we’ve cooked up because, oh yes, there is bacon in this salad!!). Add to that a bounty of fresh herbs, crunchy dill pickles, and a slightly creamy, but not too heavy, vinaigrette and we have an all star salad on our hands! Seriously, I’ve been making this salad for over a decade and it is an all time favourite among my dinner guests, family, and friends (right up there with my Coffee Spice Ribs!). It also happens to be gluten and dairy free, bonus for all my friends with allergies!
I prefer Yukon Gold potatoes, but feel free to use whatever kind you like. Quartered baby potatoes are also delicious! Be sure to keep them in a single layer on your sheet pan so they get nice and crispy – too many on a pan and the potatoes will steam instead of roast and you won’t get that nice crispy exterior we’re looking for. If you’re short on one of the herbs listed, don’t fret, you can just add more of one of the others. Fresh dill is the star here so try not to skimp on it, but any combination of dill, green onions, and/or parsley is going to give you that fresh hit of flavour. If you want to make this a meal in itself, you could serve each portion with a slightly soft boiled egg on top – show stopping!!!
This potato salad is the perfect side dish for all of your summer grilling, backyard barbecues, and weenie roasts. I love it served alongside some juicy burgers, steak, grilled or pan-seared chicken, etc. This time I served it with Grilled Chicken Margherita from Creme De La Crumb – delicious! You can make all of the elements of the salad completely ahead of time and just toss it with the dressing when ready to serve. If by some miracle there is any left, the salad keeps for days in the fridge. Laid back summer fare at it’s best!
I hope this salad finds it’s way to your tables (or patios!) this summer! If you give it a try, be sure to leave a rating and let me know how it went for you in the comments below. I love hearing what you guys think of the recipes! You can also tag me (@garnishathome) on Instagram so I can see what you’re cooking. Enjoy the sunshine, friends! 🙂
Roasted Potato Salad
Ingredients
- 6 slices thick cut bacon
- 8-10 Yukon Gold potatoes, skin on, cut into bite size pieces
- sea salt and fresh ground pepper to taste
- 2-3 tbsp green onions or chives, chopped
- 2-3 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped optional
- 6 large dill pickles, diced
Dressing:
- 2 tbsp Mayonnaise
- 1 lemon, zest and juice of
- 2 tbsp red wine vinegar
- 1 tsp dijon or grainy mustard
- 2 tbsp olive oil extra virgin
- 1 clove garlic, minced
- sea salt and fresh ground pepper to taste
Instructions
- Preheat oven to 400F.
- Heat a frying pan over medium low heat. Cut the bacon with kitchen shears straight into the pan and sauté until nicely browned and crispy. Remove bacon to a paper towel lined plate to drain and reserve remaining bacon grease for roasting potatoes.
- Line a 13×18" sheet pan with parchment paper. Add chopped potatoes in a single layer (do not crowd the pan!) and drizzle with reserved bacon grease and a generous seasoning of sea salt and fresh ground pepper. Roast for 50-60 minutes until nicely browned and crispy. Allow the potatoes to cool to room temperature before tossing salad, tent loosely with foil (prevents them from drying out).
- Add salad dressing ingredients to a jar or bowl and shake or whisk to combine. This can be made ahead and will keep in the fridge tightly covered for several days.
- To a large bowl, add the chopped fresh herbs and pickles, cooled roasted potatoes, and bacon. Add salad dressing, toss to combine, and serve! This salad is best eaten right away, but will keep in the fridge for a few days as well. If making ahead, I suggest waiting until just before serving to toss with the dressing as the potatoes will continue to soak up the dressing as it sits which can result in a dry salad (add more dressing if needed!).
Featured in This Post:
This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!
USA Pan Half Sheet Pan (13×18″) – this is my go to size of sheet pan, perfect for roasting vegetables, sheet pan meals, baking cookies, etc. USA Pan is known for it’s exceptional quality – it is made of warp resistant aluminized steel and has a special fluted surface which ensures nothing will stick to it!
Inglehoffer Stone Ground Mustard – this is my favourite grainy mustard, it is so flavourful with the perfect amount of heat. Perfect for recipes calling for Dijon mustard!
Lodge 12-inch Cast Iron Pan – My everyday go to, most used pan. I keep it on the stovetop because I use it so often there is no point in putting it away. I keep it nicely oiled and it is better than any non-stick pan I’ve ever had. It gives the best sear and I am happy knowing there are no weird chemicals or coating potentially going into our family’s food. The size is perfect for our large family. This is probably my number one staple piece of equipment in the kitchen.
I am going to make this real soon! Yuuuummmm!
Thanks! Let me know how it goes 🙂
Such a tasty potato salad ! So summery and fresh, everyone loves it.
Aw thanks, glad to hear it!!
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