Roasted Potato Salad
This has been an absolute family favourite for over a decade around here. The contrast of the crispy roasted potatoes and bacon, crunchy dill pickles, fresh dill and lemon, and creamy vinaigrette is just perfection! This salad is also gluten and dairy free.
Servings: 6 people
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 13x18" 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!).
