Scott's Recipe

Potato Salad - Roasted

Category: Salads

1.5 lbs baby gold/red potatoes
¼ cup olive oil
1 tsp dried oregano
½ tsp dried rosemary
½ tsp dried sage
½ tsp garlic powder
6 strips bacon, cooked and crumbled
2 stalks green onion, thinly sliced
2-4 Tbsp fresh chopped parsley
Kosher salt
fresh cracked pepper

Dressing:
½ cup mayonnaise
2 Tbsp white wine vinegar
2 Tbsp fresh chopped dill
1.5 Tbsp Dijon mustard
½ tsp garlic powder
Kosher salt
fresh cracked pepper


1. Heat oven to 450 degrees.
2. Wash potatoes, dry them, and slice them in half.
3. Place in a pile on a parchment-lined baking sheet.
4. Drizzle with olive oil and season with oregano rosemary, sage, garlic powder, several large pinches of Kosher salt and a large pinch of pepper.
5. Toss to coat potatoes evenly and spread in a single layer.
6. Roast potatoes for 12-15 minutes or until they are fork-tender.
7. Broil on high for 1-2 minutes, flip and broil for another 1-2 minutes.
8. While the potatoes are roasting, combine mayo, vinegar, dill, Dijon, garlic powder, and a couple large pinches of salt and pepper.
Transfer roasted potatoes to a serving platter, top with crumbled bacon, green onions, and parsley. Drizzle with Dijon dressing and enjoy