Roasted Potato Salad with Bacon & Dill

Technically it's a potato salad, but roasting the potatoes first changes everything.

Instead of soft, waterlogged potatoes, you get crispy golden edges, creamy centers, and a dressing that soaks into every bite. It's the side dish I bring to barbecues, picnics, lake days, and summer get-togethers because someone always asks for the recipe.

Ingredients

• 1½ pounds baby Yukon Gold potatoes

• 1½ pounds baby red potatoes

• 2 tablespoons olive oil

• Salt and freshly cracked black pepper

For the dressing

• ½ cup mayonnaise

• ¼ cup buttermilk

• 2 tablespoons Dijon mustard

• Salt and pepper, to taste

Mix-ins

• 1 small shallot, finely diced

• ¼ cup fresh dill, chopped

• 8 slices bacon, cooked and crumbled

• 4 hard-boiled eggs, chopped

Instructions

1. Preheat the oven to 425°F.

2. Quarter the potatoes and place them on a large baking sheet. Toss with the olive oil, a generous pinch of salt, and black pepper. Spread into a single layer.

3. Roast for 35–45 minutes, stirring halfway through, until the potatoes are fork tender with crispy, golden edges.

4. Let the potatoes cool for about 5 minutes. They should still be warm.

5. In a large bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, salt, and pepper until smooth.

6. Add the warm potatoes to the dressing and gently toss until they're evenly coated. The warm potatoes will soak up the dressing and give you the best flavor.

7. Fold in the shallot, fresh dill, bacon, and chopped hard-boiled eggs.

8. Taste and adjust the seasoning with additional salt and pepper if needed.

Serve warm, at room temperature, or chilled.

Notes

• Roasting the potatoes instead of boiling them is what makes this recipe special. Don't skip that step.

• This salad is delicious the day you make it, but it's even better after an hour or two in the refrigerator.

• Save a little bacon and fresh dill to sprinkle over the top just before serving for the prettiest presentation.