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Roasted Red Potato Salad Recipe

Roasted Red Potato Salad Recipe

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 YIELD:6-8 servings


  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 hard-boiled large eggs, sliced
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika, optional


  • 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.

Nutritional Facts

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

Reviews for Roasted Red Potato Salad

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Sudie User ID: 3554484 269478
Reviewed Jul. 14, 2017

"This sounds like my moma's potato and egg salad. The potatoes were cut small and the eggs were chopped into large pieces . They are then added to the wet ingredients chopped oniion, mayonnaise sweet pickle relish, salt and freshly ground pepper. The crumbled bacon was then added. Smoked paprika and parsley are then sprinkled on top! Refrigerate 1 hour for the flavors to meld together. Enjoy! Sudie York :)"

ebow1 User ID: 5616038 269453
Reviewed Jul. 14, 2017

"I've made one very similar, but you add onions & sweet bell peppers to the potatoes while roasting. Very good for a change I threw in some green onions when stirring it all together."

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."

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