This roasted potato salad has been a backyard favorite at my house for years. I first developed this version one summer when I wanted the comfort of a classic potato salad but with deeper flavor and a slightly smoky edge. Roasting the red potatoes concentrates their natural sweetness and yields edges that hold up to a creamy dressing, while the chopped hard-cooked eggs and crunchy bacon give the salad texture and savory depth. I remember serving it at a neighborhood potluck; every plate returned empty and a neighbor asked for the recipe twice that afternoon.

What makes this salad special for me is the balance between creamy and savory — mayonnaise and sour cream smooth the mouthfeel, blue cheese dressing brings a tangy lift, and paprika adds an earthy finish. The recipe scales easily, and because the potatoes are roasted instead of boiled, you avoid waterlogged pieces that fall apart. I prefer using red potatoes for their waxy texture and pretty color, and this combination keeps its shape whether served warm, room temperature, or chilled for later.

Ingredients

• Red potatoes: Use 10 red potatoes (about a 5 pound bag). Their thin skins and waxy flesh hold shape and provide a pleasing texture; choose firm, evenly sized spuds so they roast uniformly. I like the brand-size bag sold at most supermarkets for consistent results.
• Olive oil: About 2 teaspoons to lightly coat the potatoes before roasting — enough to encourage browning without making them greasy. Extra-virgin olive oil adds flavor, but a light olive oil also works.
• Hard-cooked eggs: 3 large eggs, chopped. Eggs add richness and a classic potato salad element; peel them while slightly warm for easier handling.
• Celery: 1/2 stalk, finely chopped. Celery provides crunch and a clean vegetal note; select bright, crisp stalks.
• Green onion: 1/4 cup, chopped. Green onions give a mild onion flavor without overpowering the salad; use both white and green parts.
• Bacon: 6 slices, cooked and chopped. Crisp bacon brings smoky saltiness; cook until just crisp so it retains texture when mixed with the dressing.
• Mayonnaise: 1/2 cup. A neutral, creamy base — opt for full-fat mayo for the best mouthfeel.
• Blue cheese dressing: 2 tablespoons. Adds tang and a subtle bite; use a quality dressing with visible blue cheese bits if you like texture.
• Sour cream: 2 tablespoons. Smooths the dressing and lightens the texture slightly; full-fat adds the best flavor.
• Salt and ground black pepper: To taste. Start with 1 teaspoon salt and 1/2 teaspoon black pepper, then adjust after mixing.
• Paprika: A light dusting to taste for color and a gentle smoky finish; use sweet or smoked paprika depending on preference.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Rinse the potatoes, trim any blemishes, and cut them into bite-size pieces (roughly 1-inch cubes) so they cook evenly. Pat the pieces dry with a clean kitchen towel to encourage browning when roasted. Arrange in a single layer on a rimmed baking sheet so steam can escape — overcrowding will steam rather than roast. Oil and roast: Drizzle approximately 2 teaspoons of olive oil over the potatoes and toss to coat. Sprinkle a pinch of salt to season the exterior. Roast in the preheated oven for about 45 minutes, turning once halfway through, until potatoes are tender when pierced with a fork and have golden, slightly crisp edges. Visual cues: edges should be browned, interiors soft but not falling apart. Cook and chop eggs and bacon: While the potatoes roast, hard-cook 3 large eggs (cover with cold water, bring to a boil, then cover, remove from heat and sit 10–12 minutes). Transfer to an ice bath, peel, and chop. Cook 6 slices of bacon until crisp in a skillet or oven, drain on paper towels, and chop into bite-size pieces. Chop 1/2 stalk celery and measure 1/4 cup chopped green onion. Cool and combine: Remove roasted potatoes from the oven and let cool for at least 15 minutes so they’re warm but not hot. Place potatoes into a large salad bowl, then add the chopped eggs, celery, green onion, and chopped bacon. This order helps the larger pieces integrate without breaking down the potato texture. Make the dressing and finish: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons blue cheese dressing, and 2 tablespoons sour cream until smooth. Stir the dressing into the potato mixture until everything is evenly coated. Season with salt, ground black pepper, and a sprinkle of paprika to taste. Taste and adjust seasoning; the blue cheese dressing adds saltiness, so be conservative at first. Chill and serve: Cover and refrigerate for about 1 hour to let flavors meld. Serve chilled or at cool room temperature. Garnish with additional chopped green onion or a light dusting of paprika before serving for color.

Storage Tips

Store leftovers in a shallow airtight container to cool quickly and evenly. Refrigerate promptly and consume within 3 days for best texture and safety. If you plan to transport the salad, pack the dressing separately and toss just before serving to preserve crisp bacon and celery texture. Reheat is not recommended; if you prefer a warm variation, reheat only individual portions briefly in a skillet and stir in a spoonful of mayonnaise off-heat to maintain creaminess.

Ingredient Substitutions

If you want to lighten the dish, substitute plain Greek yogurt for the sour cream and use low-fat mayonnaise, but be aware the dressing will be tangier and less rich. For a vegetarian version, omit the bacon and add toasted walnuts or smoked paprika for depth. Swap blue cheese dressing with a vinaigrette and add chopped fresh herbs if you want a brighter, herb-forward profile. For a dairy-free option, replace sour cream and blue cheese dressing with dairy-free alternatives and use a vegan mayonnaise.

Serving Suggestions

This salad pairs beautifully with grilled chicken, smoked ribs, or a cold fried chicken for a classic summer spread. Serve it on a platter with fresh herbs like parsley or chives for color. For a picnic, spoon the salad into a wide-mouth jar and top with extra bacon; the salad travels well and stays creamy without separating if chilled. Add a crisp green salad and crusty bread to complete a balanced meal.

Cultural Background

Potato salads are a staple in many culinary traditions, with regional American versions ranging from creamy Southern styles to vinegary Northern variants. Roasting the potatoes draws inspiration from modern cooks who prefer roasted vegetables’ concentrated flavors. The use of bacon and a blue cheese element nods to Southern comfort flavors where smoky pork and bold dressings are common at family gatherings and cookouts.

Seasonal Adaptations

In summer, add fresh herbs like dill and chives and use lighter mayonnaise to keep the salad refreshing. Autumn versions welcome roasted shallots and a touch of apple cider vinegar for acidity. For winter holidays, fold in roasted root vegetables and replace green onion with thinly sliced red onion to add a sharper bite and seasonal warmth.

Meal Prep Tips

To meal-prep, roast the potatoes and store them separately from the dressing and crispy bacon. Assemble individual portions in airtight containers for grab-and-go lunches throughout the week; add the bacon just before eating to keep it crisp. Plan for about 10 servings from this batch — portion into 10 containers using roughly 1 1/4 cups per serving for a side dish sized portion.

This roasted potato salad is a dependable favorite that blends comfort and bright flavors. Whether you’re feeding a crowd or bringing a dish to share, the roasted potatoes and tangy dressing make it memorable. Make it your own by adjusting mix-ins and garnishes, and enjoy the way it brings people together around the table.