
A smoky, creamy roasted potato salad with crisp bacon, tangy blue cheese dressing, and tender roasted red potatoes — perfect for picnics, potlucks, and weeknight dinners.

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.
Personally, this version became my go-to when I wanted something transportable and forgiving. I learned early on that roasting the potatoes rather than boiling them was the game changer — crisped edges and a roasted aroma bring a warmth that people comment on every time. My family calls it the picnic salad because it’s the one I’m asked to bring to neighborhood get-togethers.
My favorite aspect of this preparation is how forgiving it is: roasted potatoes maintain texture and don’t turn mushy as quickly as boiled ones. I recall a family reunion where I doubled the batch and still had leftovers that tasted great the next day. The bacon and blue cheese dressing combination consistently draws compliments and makes this salad stand out among more ordinary potato salads.
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.
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.
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.
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.
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.
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.
Pat the potato pieces dry before roasting to achieve better browning and avoid steaming.
Let potatoes cool at least 15 minutes before adding dressing to prevent it from thinning out.
Cook bacon until just crisp and chop while warm for easier handling and more pronounced flavor.
Chill for at least 1 hour to allow flavors to meld; the salad tastes better after resting.
If you need more tang, add 1 teaspoon Dijon mustard to the dressing and adjust to taste.
This nourishing whiskia's roasted potato salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Store in the refrigerator for up to 3 days in an airtight container; do not freeze the finished salad.
Yes — roast until fork-tender, about 45 minutes at 375°F, turning once for even browning.
For a lighter texture, substitute Greek yogurt for sour cream and use light mayonnaise; omit bacon for a vegetarian version.
This Whiskia's Roasted Potato Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F. Rinse and cut 10 red potatoes into 1-inch pieces. Pat dry and spread in a single layer on a rimmed baking sheet.
Drizzle potatoes with 2 teaspoons olive oil and sprinkle a little salt. Roast for about 45 minutes, turning once, until tender and golden at the edges.
Hard-cook 3 eggs (boil and rest 10–12 minutes), cool in an ice bath, peel and chop. Cook 6 slices of bacon until crisp, drain and chop.
Let roasted potatoes cool at least 15 minutes. In a large bowl, combine potatoes, chopped eggs, celery, green onion, and bacon.
Whisk together 1/2 cup mayonnaise, 2 tablespoons blue cheese dressing, and 2 tablespoons sour cream. Stir into potato mix and season with salt, pepper, and paprika to taste.
Cover and refrigerate for about 1 hour to let flavors blend. Serve chilled or at cool room temperature, garnished with extra green onion or paprika if desired.
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