My Roasted Red-Skinned Potato Salad recipe is made using perfectly seasoned and roasted red skin potatoes, fresh dill, crispy bacon bits, flavorsome green onions and red onion, all drizzled in a honey dijon mustard dressing. It's the best potato salad for meal prepping or bringing to your next gathering and can be served warm or cool.
With a creamy, mustardy dressing, pops of flavor from the sun-dried tomatoes, fresh herbs and onions, this is definitely my new favorite potato salad recipe. This easy red potato salad recipe is a little different to a classic potato salad recipe. If you're looking for a more traditional potato salad with a creamy dressing then I recommend trying my Creamy Potato Salad (without sour cream).
What's To Love About Roasted Red-Skinned Potato Salad
- easy recipe - this easy potato salad doesn't take much skill in the kitchen to make. Roast some potatoes, whisk together a dressing and chop some herbs and vegetables and you're done!
- serve hot or cold - my potato salad recipe can be mixed together either hot or cold, as there is no leafy greens that will wilt with the heat of the potatoes. My personal preference is to serve this warm.
- perfect side dish - this is the perfect side dish for family gatherings, Summer cookouts, or serve alongside roasted meats in the cooler months. Or serve as the perfect accompaniment to your favorite protein for a healthy weekday lunch.
- nutritious - the red skins of the potatoes are actually loaded with nutrients like dietary fiber, B vitamins, iron and potassium. The skins taste delicious. Because the skin is thin they roast well, with no need to peel them!
Ingredients Notes & Substitutions
This delicious recipe is made using simple ingredients that can be found at your local grocery store. The list of ingredient quantities can be found in the recipe card at the bottom of this post. Below are the ingredients you will need along with notes and possible substitutions.
- red skinned potatoes - for this yummy potato salad recipe I've used red royale potatoes, which are waxy potatoes. Waxy potatoes are so delicious roasted because they end up with a delicious creamy texture and hold their shape well. Other waxy potatoes that you could use include fingerling potatoes, new potatoes and baby potatoes. You could also use all purpose potatoes like Yukon golds. I would steer clear of starchy potatoes like russet potatoes.
- extra virgin olive oil - you can also use another neutral oil like avocado oil. Extra virgin olive oil is the best option for this recipe however.
- garlic powder - garlic powder can be swapped for onion powder in this recipe. If you are following a low FODMAP diet then leave out the garlic or onion powder.
- finely ground sea salt - this recipe calls for finely ground sea salt for the potatoes and flakey sea salt for the dressing. If using finely ground sea salt for the dressing then use less. Start with a pinch and season to taste.
- cracked black pepper - use black pepper to taste. I do 3 or 4 cracks of the pepper grinder.
- green onions - also known as spring onions or shallots.
- red onion - can be left out if low FODMAP.
- fresh dill - can be swapped for another fresh herb like flat leaf parsley.
- bacon - bacon can be left out to make a vegetarian version.
- sun dried tomatoes - sun-dried tomatoes can be swapped for semi-dried tomatoes, dill pickles, green olives or artichoke hearts.
Honey Mustard Dressing Ingredients
- dijon mustard (yellow mustard)
- extra virgin olive oil
- lemon juice
- sea salt
How to Make Red Skin Potato Salad Recipe
Follow my step-by-step instructions to make this easy red skin potato salad.
First, preheat the oven to 200 degrees Celsius (392 F). Chop the red-skinned potatoes into bite sized pieces and place in a large baking dish. Drizzle with olive oil and add in the garlic powder, sea salt and pepper. Toss the potatoes until evenly coated in the seasoning and oil. Place the tray into the oven to roast for 1 hour and 15 minutes, or until golden and tender. Once baked, remove the tender red potatoes from the oven.
Meanwhile, drizzle a small amount of olive oil into a medium frypan and bring to a medium-high heat. Add the bacon and fry, stirring occasionally, until crispy. Tip the bacon out onto a paper towel lined plate and set aside.
Next, make the honey mustard dressing. Add the lemon juice, dijon mustard, honey and salt into a small bowl and whisk to combine. Continue whisking while gradually pouring in the olive oil. Whisk until the dressing is smooth and creamy and well combined.
To assemble the salad, tip the hot potatoes into a large mixing bowl. I like to make this salad while the potatoes are still hot and serve it warm. Add the finely sliced green onions, finely diced red onion, roughly chopped dill, crispy bacon bits and chopped sun dried tomatoes. Pour the dressing over the salad and toss until well combined. Serve warm.
Store the delicious potato salad leftovers in the fridge in an airtight container for up to 4 days.
- Large Baking Dish
- Medium frypan
- Sharp knife
- Chopping Board
- Measuring Cups and Spoons
- 1.2 kg Red skinned potatoes cut into bite sized pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt finely ground
- Cracked black pepper to taste
- 1 teaspoon garlic powder
- 200 grams bacon diced
- ¼ cup sun dried tomatoes diced
- ½ red onion finely diced
- 2 stems green onions finely sliced
- ¼ cup loosely packed fresh dill stems removed, roughly chopped
Honey Mustard Dressing
- 1 tablespoon honey
- 3 tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ teaspoon sea salt flakes
- Preheat the oven to 200 degrees Celsius.
- Add the potato wedges into a large baking dish. Drizzle with olive oil and add salt, pepper and garlic powder. Toss to coat evenly and then spread out into a single layer.
- Place the baking dish into the oven and bake for 1 hour 15 minutes, or until golden and crispy.
- While the potatoes are roasting, prepare the bacon bits. Bring a drizzle of olive oil to a medium heat in a medium sized frypan. Add the diced bacon and fry, stirring occasionally, until crispy. Tip out onto a paper towel lined plate.
- Next, make the dressing. Add the honey, Dijon mustard, lemon juice and salt into a medium bowl. Whisk to combine. Continue whisking while you slowly pour the olive oil into the bowl. Whisk until smooth and creamy.
- To assemble the salad, add the potato wedges while still warm, into a large salad bowl. Top with diced sundried tomatoes, bacon bits, diced red onion, finely sliced green onions and roughly chopped dill. Drizzle with the honey mustard dressing and toss until all of the salad is evenly coated in the dressing and the salad is well combined. Serve warm.