Red potato salad gets better when you roast it. The potatoes caramelize on the edges instead of just getting soft. The corn sweetens up. The bacon crisps right there on the same pan. Everything goes into the oven together at 450°F and comes out ready to toss in a creamy mustard dressing made with stone ground mustard, apple cider vinegar, and a little mayo. No boiling a separate pot of potatoes. No stovetop bacon. One pan, 40 minutes, done.
I keep the skin on the red potatoes because they hold their shape after roasting and the skin adds texture and color that you lose when you peel them. Serve it warm right off the pan, at room temperature, or cold straight from the fridge the next day. It’s good all three ways.
Why You’ll Love This Recipe
Ingredient Notes
- Baby red potatoes – Skin on, quartered. The skin holds the potato together during roasting so you get clean pieces instead of chunks that fall apart in the salad. Larger red potatoes work too, just cut them into similar-sized pieces so everything roasts evenly.
- Corn – Fresh corn cut straight off the cob is my preference here because it caramelizes better in a hot oven than frozen does. One to two ears gets you about a cup. If you’re making this in the off-season, thawed frozen corn works.
- Bacon – Four slices goes further than you’d think once it’s crumbled over the whole salad. It roasts right on the sheet pan with everything else, which means one less pan to clean.
- Stone ground mustard – The backbone of the dressing and my preference over Dijon. It’s milder and the texture adds something to the finished dressing. Dijon works if that’s what you have, but the flavor will be sharper.
- Apple cider vinegar – Adds the brightness that keeps the dressing from tasting flat. Don’t skip it.
- Mayonnaise – Just two tablespoons. Enough to make the dressing creamy without making it heavy.
- Green onion – Added fresh after roasting for a little bite and color contrast.
Toss the potatoes while they’re still warm
Cold potatoes don’t absorb dressing the same way. I always toss this salad while the potatoes are still warm from the oven so the dressing soaks in instead of just coating the outside. The salad tastes completely different if you wait until everything is cold.
Recipe FAQs
Both work. Straight off the pan, at room temperature, or cold from the fridge. It holds up well at room temperature for a couple of hours, which makes it easy for outdoor entertaining.
Yes. Omit the bacon and swap the mayo for vegan mayo to make it fully plant-based.
Expert Tips
Storage Instructions
Refrigerator: Store in an airtight container for up to 4 days. The potatoes firm up a bit as they sit, which is normal. Give it a stir before serving and add a small splash of apple cider vinegar or a drizzle of oil if it seems dry.
Serving Suggestions
This potato salad travels well, holds up at room temperature for a couple of hours, and doesn’t need to be kept warm, which makes it an easy choice for cookouts. Pair it with my gluten-free fried chicken or crispy roasted chicken thighs for a simple summer spread. It’s also the side I’d bring alongside my Instant Pot BBQ pulled pork when I’m feeding a crowd.
Roasted Red Potato Salad with Bacon and Corn
Ingredients
For the Potato Salad:
- 2 lbs baby red potatoes - quartered, skin on
- 1 tablespoon avocado oil - or olive oil
- ¼ teaspoon salt
- 1 cup fresh corn kernels - from 1-2 ears of corn
- 4 slices bacon - preferably thick cut
For the Dressing:
- 3 tablespoons stone ground mustard - or Dijon mustard
- 1 tablespoon avocado oil - or olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For Serving:
- ¼ cup green onion - chopped
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Instructions
- Preheat oven to 450°F. Add quartered 2 lbs baby red potatoes to a baking sheet and toss with 1 tablespoon avocado oil and ¼ teaspoon salt.
- Roast potatoes for 20 minutes, until the edges start to caramelize.
- Add 1 cup fresh corn kernels to the pan, tossing with the potatoes. Lay 4 slices bacon on one side of the pan in a single layer.
- Return the pan to the oven and roast for another 10-15 minutes, until the potatoes are tender, the corn is lightly caramelized, and the bacon is crispy. Keep an eye on the bacon in the last few minutes – it can go from done to overdone fast at this temperature.
- While the potatoes roast, make the dressing. Whisk together 3 tablespoons stone ground mustard, 1 tablespoon avocado oil, 1 tablespoon apple cider vinegar, 2 tablespoons mayonnaise, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a small bowl until combined.
- Remove the pan from the oven and let cool for about 5 minutes. Transfer the potatoes and corn to a large bowl. Crumble the bacon over the top and add ¼ cup green onion.
- Pour the dressing over the salad while the potatoes are still warm and toss to coat. Serve warm, at room temperature, or chilled.
Notes
- Gluten-Free Note: This recipe is naturally gluten-free with no substitutions needed. Double check all ingredients to ensure they are gluten-free.
- Vegan Option: Omit the bacon and swap the mayo for vegan mayo.
Bacon really gives a special touch and flavor to salads, and it’s a very light touch, I love it!
Thanks Kelly! I completely agree 🙂
Fantastic! The dressing is delicious and roasting the potatoes is perfect !
Thank you so much! So glad you enjoyed 🙂
I made this over the long weekend and it was delicious! Definitely making it again. Only comment is make sure you watch your bacon – mine was right on the verge of “too crispy” but it was delicious.
Thanks, Dana! So glad you liked it! I’ll add a note in the recipe about the bacon since it can definitely get a little too crispy depending on the type of bacon you’re using and even just a minute too long in the oven can affect that – thanks for sharing!!
The absolute best potato salad!!!! 🤤
This was delish! Several folks asked for the recipe. The only things I did differently was to add 2-3 TBLS of dill pickle juice and substituted steamed green beans for the corn. My new go-to recipe.
I LOVE the pickle juice idea! Definitely going to try it next time. Thanks for coming back and leaving a review, Val! I appreciate it!