Roasted Red Potato Salad Recipe
Roasted Red Potato Salad Recipe photo by Taste of Home
Next Recipe

Roasted Red Potato Salad Recipe

Read Reviews
4.5 7 8
Publisher Photo
I got this recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, just what I need in my busy life. I learned how to cook from the two best cooks I know - my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
TOTAL TIME: Prep: 40 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 6-8 servings


  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 hard-cooked eggs, sliced
  • 6 bacon strips, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika, optional

Nutritional Facts

1 each: 355 calories, 27g fat (5g saturated fat), 120mg cholesterol, 412mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.


  1. Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes.
  2. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired. Yield: 6-8 servings.
Originally published as Roasted Red Potato Salad in Country Extra September 1995, p51

Reviews for Roasted Red Potato Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Jenelle39 User ID: 8840559 253438
Reviewed Aug. 31, 2016

"Made something very similar to this, but added avocado, it was delicious!!!"

missypal75 User ID: 7227737 250429
Reviewed Jul. 14, 2016

"Great recipe, very close to a recipe I've been using ingredient wise, but I'd never thought about roasting the potatoes before. I made it one time as called for and then once with a tablespoon of Dijon mustard both ways were good, but the Dijon gave it a kick of flavor."

rebelwithoutaclue User ID: 4288906 250427
Reviewed Jul. 14, 2016

"Roasting the potatoes until they are crispy is a difference maker. I tossed the potatoes with salt before roasting. That little step really helps the flavor."

MimzMimz User ID: 6012387 249959
Reviewed Jun. 30, 2016

"It was so easy since I had leftover roasted potatoes and fried bacon strips. My husband said it was good! I added a tablespoon or two of buttermilk to thin and extend the mayo. It was quick and delicious!!"

de.doughboy User ID: 7429400 32473
Reviewed Jul. 3, 2014

"Betty-Crocker Bacon-Bits veggie adds nice flavor and reduces the calories. Try them."

cglea User ID: 3676368 14847
Reviewed Aug. 19, 2013

"My family has never liked any sort of potato salad. HOWEVER.....they do now! This is a great potato salad, especially if you prefer a lot less mayonaise."

lid0n28 User ID: 2606913 38887
Reviewed Jun. 26, 2011

"very good warm or cold."

Loading Image