This roasted potato salad with simple dijon dressing and bacon takes roasted potatoes to a whole new level!

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.

A fork picking up a golden brown roasted potato wedge.

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.

Top view of a white platter or roasted potato wedges.

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.

A white platter or golden brown roasted potato wedges.

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Roasted Potato Salad

4.50 stars (24 ratings)


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
  • ¼ teaspoon salt
  • Pinch of black pepper
  • Crumbled goat cheese, optional, see note
  • Finely chopped fresh chives
  • Cooked, crumbled bacon


  • 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.
  • Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
  • 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.
  • 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.
  • 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.
  • Garnish with bacon crumbles and chives. Serve warm or at room temperature.


Vinegar: I’ve made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor).
Cheese: 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).
Dressing: 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.
Serving: 1 Serving, Calories: 217kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 150mg, Fiber: 4g, Sugar: 2g

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)