Simple Roasted Potato Salad

Simple Roasted Potato Salad


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Roasted potatoes have never tasted better. This is a salad that is definitely worth checking out. The potatoes are served alongside caramelized red onions and crispy and crunchy bacon.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 2 (1 1/2 pound) bags yellow baby potatoes, halved
  • 4 T. olive oil, divided
  • 1 1/4 tsp. kosher salt, divided
  • 1/4 tsp. coarse ground black pepper
  • 1 large red onion, quartered, thinly sliced
  • 1 T. granulated sugar
  • 6 strips smoked bacon, chopped
  • 2 T. flat-leaf parsley, chopped
  • your choice of salad dressing or vinaigrette (optional)

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Preheat your oven to 400 degrees F. Use aluminum foil to line a baking sheet. Take out a large bowl and mix together the potato halves, two T. oil, one tsp. salt, and the pepper. Drizzle a small amount of oil onto the baking sheet and transfer the potatoes onto it. Roast in your preheated oven for 35 minutes, which is when the potatoes should be golden brown and tender. While the potatoes are cooking, take out a medium nonstick pan. Heat the remaining oil and then add the onions and sugar and toss to evenly coat. Cook the onions for about 12 minutes. When finished, sprinkle the onions with 1/4 tsp. salt. Set aside. Cook the bacon until it is crispy over medium heat. When ready, take out a large bowl and add the roasted potatoes, caramelized onions, bacon, parsley, and your choice of dressing or vinaigrette. Toss to evenly combine and then serve.

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