Roasted Potato Salad

Judging by the fact that I’ve made this roasted potato salad no less than four times in the last couple weeks, it should be pretty clear it’s a new favorite.

A bit unassuming, it’s one of those recipes that completely bowled me over in deliciousness when my expectations were rather low. I mean, roasted potatoes are yummy, there’s no doubt about that. But I don’t necessarily find myself craving them nonstop. Unless they’re drizzled in a simple and delicious tangy Dijon dressing and tossed with bacon and goat cheese, that is.

In that case, consider the cravings constant and serious.

Roasted Potato Salad

If you’ll allow me, can I give a few tips in the way of ensuring rock star success? 1) Get those potatoes nice and golden. Soft and soggy potatoes aren’t going to cut it here. Trust you me. It helps to throw the baking sheet in the oven as it preheats so the potatoes get a nice sizzle right as they hop onto the pan. 2) Use Yukon gold potatoes. They are creamier than their russet and even red counterparts and they really shine in this recipe.

I’ve listed goat cheese as optional because my house is divided in the goat cheese department. Half of us are lovers, the other half…well, you can probably guess where they stand. Goat cheese definitely has a distinctive flavor, but oh man, when those goat cheese crumbles melt into all the nooks and crannies of the nestled potatoes, it’s a really beautiful thing. Combined with the bacon and chives and zippy Dijon dressing, it’s no wonder I’m completely undone by this salad.

I don’t know about you, but I’m not doing anything or going anywhere on the 4th of July this Saturday until I know for certain this salad’s going to be with me.

Roasted Potato Salad

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Roasted Potato Salad

Yield: Serves 4-5

Roasted Potato Salad

I've made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor). If you don't like the flavor of goat cheese but still want a touch of creaminess, try subbing feta cheese, farmer's cheese or even Parmesan (of course not all of them will melt to the same degree of creaminess as goat cheese but they'll still add flavor and tastiness).

Also, keep in mind that the dressing makes just a few tablespoons in quantity - the potatoes are very lightly coated. If you prefer more dressing, feel free to double the amounts although the recipe is delicious as written so the dressing doesn't overpower the potatoes.


    Roasted Potatoes:
  • 2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges (or cubes)
  • 2 tablespoons olive oil
  • Coarse kosher salt and black pepper
  • Dressing and Garnishes:
  • 2 teaspoons Dijon mustard
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar (see note)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Crumbled goat cheese (optional, see note)
  • Finely chopped fresh chives
  • Cooked, crumbled bacon


  1. Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
  2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
  3. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
  4. While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
  5. When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
  6. Garnish with bacon crumbles and chives. Serve warm or at room temperature.

Recipe Source: adapted slightly from a recipe sent to me by a longtime reader, Rachael B., originally from (reduced the oil a bit, added bacon, few other minor changes) 

30 Responses to Roasted Potato Salad with Simple Dijon Dressing and Bacon

  1. Sheila says:

    Roasted vegetables are our favorites. I just had sweet roasted parsnips for supper. Goat cheese is also a favorite. Because of my sweet tooth, I always buy “goat cheese and honey” which makes it even more delicious 🙂 Supper is covered for tonight but making crock pot roast tomorrow and these sound like a perfect accompaniment. We get tired of the same old beef roast, potatoes and carrots (yuck! that sounds ungrateful) I am thankful to present something new. I’ll let you know. 🙂 Thank you, my virtual friend!

    • Sheila says:

      I made this tonight as a side for roast beef. Thank you for another flavorful and delicious side dish. After making the dressing, I knew it was a bit too zippy for my family. So I added a touch of honey and my crew gave it a “thumbs up”. I like the idea of serving it at room temperature too so it can be made a little ahead of time while you are finishing other dishes.

  2. Teresa R. says:

    My daughter is coming over this afternoon and she loves everything potato. I had planned to make baked potatoes, but this recipe is changing my mind. I actually have all the ingredients, but I’ll have to use Parmesan cheese instead of goat cheese. I think this will go great with the steaks I’m grilling. I’m also making the strawberry thingies you just posted. Thanks for all the great recipes you share!

  3. Roasted potatoes are definitely a weakness of mine — and then you go an add a dijon dressing, bacon, and GOAT CHEESE?! Looks like I know what I’m eating for every meal for the next month (…you think I’m joking…). LOVE the tip for preheating the pan, too! So smart!

  4. Rachael says:

    I knew you would love it!! And I really do have to throw in another plea for everyone to try it with the goat cheese. Soooo good!

  5. Wendy says:

    Yum – this is perfect for our summer bbq’s. Anything with goat’s cheese is a winner in our eyes, we can’t wait to try it out!

  6. Monique says:

    I had to Pin those;)

  7. Nicole H says:

    Darn, I wish we didn’t already have dinner planned for tonight. These sound so good! A friend recently made German potatoes that had really similar ingredients, except her potatoes were mashed. They were already delicious, but now I want to try these flavors together with roasted potatoes!

  8. Kim in MD says:

    Confession- potatoes are one of my favorite vegetables, but I’m not a big fan of traditional gloopy mayo based potato salads. I like potato salads with vinaigrette and lots of fresh herbs. This looks absolutely delicious, and I think the goat cheese sounds delicious! I have an abundance of fresh chives growing right now, but I think scallions would also be delicious in this. I also have fresh flat leaf parsley growing so I think I will add some of that, too!

  9. Alison says:

    Planning to make these for fourth of July weekend trip! They look delicious!

  10. Andrea says:

    I wanted to try these tonight but it was too hot to turn on the oven. So, I parboiled the potatoes, tossed them in olive il, and then finished them on the barbecue. They were crispy and a bit smokey, and with the dressing and some chopped green onions, they were delicious. I didn’t have bacon or goat cheese in the house, and no doubt adding those would make the salad even better! Next time I’ll do that, for sure.

  11. Becca says:

    Made this tonight and we loved it! Our toddler even ate it. Used feta and balsamic vinegar. The potatoes were so soft. Thanks for another winner!

  12. Deb B says:

    I made these yesterday to go with grilled chicken. I didn’t have goat cheese and so just did bacon and chives on top. They were delicious and my fussy eater even went back for seconds. She said she loved, loved, loved the dressing. My husband and I agreed. It was light but very tasty.

  13. Grace says:

    Yum! I can’t wait to make this!! Just wondering, how many ounces of goat cheese do you use and how many ounces of bacon? Thanks!! Looks like the perfect side for my dinner tonight 😉

  14. Grace says:

    …Or tablespoons/cups? I’m just trying to figure out how much goat cheese and bacon to buy. Thanks!

    • Mel says:

      I probably use 1/4 cup goat cheese (more or less) and probably the same amount of bacon (maybe 6-8 strips). I just eyeball it really.

  15. Courtney says:

    Could you make this ahead of time? I would like to get a head start!

  16. Jessica McDonald says:

    We made this for our 4th of July celebration! As I was preparing the ingredients we noticed that the grocery store had forgotten to place the goat cheese in our bag! But, we subbed in gorgonozola and it was pretty darn good! Thanks for all your yummy recipes!

  17. Mamalala says:

    Made these and they were so good. Will make again in less than a week. My kids all loved it too.

  18. Natalie Feller says:

    Mel, I am not a big potato lover and was glad there was one starch that I didn’t crave. But, I had red potatoes from the garden I needed to use so I substituted them for the Yukons. My husband loved these – but he loves everything. The problem is that I loved them too! Amazingly delicious and so easy! Now I love potatoes and I hold you responsible.

    I do have one problem with roasting potatoes though. I can never get them to brown and crisp up. If I do get them browned then they stick to the pan and the brown part gets scraped off. Usually though I end up using the broiler to crisp them up a bit after they are cooked? Do you have any suggestions? I have just never been able to figure this out. What kind of pan do you use etc?

    Also, and sorry this is so long, but did you know your blog has kind of a cult following. I kind of use it as a test for people I meet at parties. I ask if they got recipe from “Mel’s” and if they know what I am talking about I figure we can be friends.

    Have a great day.

    • Mel says:

      Hi Natalie – so happy to have you as a potato lover convert. 🙂 As for the sticking potatoes – do you have a thin metal spatula? I find that’s the best way to keep those crispy edges intact while flipping or turning the potatoes. Preheating the pan in the oven before adding the potatoes helps too. Your last comment made me laugh!

  19. Natalie Feller says:

    and I will use Yukon Gold next time – I just had reds I needed to use and it was still amazing.

  20. Oh wow, this looks incredible. I think I am going to make it soon, real soon.

  21. Shelly says:

    Made this for the 4th of July as a side dish to go with Cheeseburgers. Delicious!! I am not a fan of mayo based potato salad, so this was perfection. I used balsamic and feta. =)

  22. Megan says:

    Yum! I made these tonight with red potatoes and feta. The potatoes were perfectly crispy, so thanks for the tip about preheating the baking sheet. We all loved the vinaigrette, and the bowl I served them in was practically licked clean. I saved a little of the vinaigrette for salads later in the week, and I’m already excited about it.

  23. Nancy says:

    Thank you for another great dish, Mel ~ I made these potatoes to go with grilled chicken and everyone loved it. I only had Garlic & Herb Goat Cheese and it was divine. My family knows when it’s your recipe, it’s gonna be yummy!

  24. Mac says:

    My 3 year old loved this SO MUCH. I loved it too, but next time I’ll make a little more of the dressing.

  25. Great recipe. Top marks, we really enjoyed this. Thanks for sharing.


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