Crispy Potato Salad
Golden roasted potatoes tossed with crispy bacon, crunchy celery, and a creamy dressing for an easy crowd-pleasing side dish.
Recipe - 936 - Chula Vista
Crispy Potato Salad
Prep Time15 Minutes
Servings8
Cook Time60 Minutes
Ingredients
3 pounds petite potatoes, quartered
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons olive oil
1 medium red onion, finely diced
2 celery stalks, chopped
1 package bacon, cooked and chopped
1 cup mayonnaise
Fresh parsley, chopped for garnish
Directions
- Preheat oven to 425°F and line a large baking sheet with foil or parchment paper.
- Add the quartered potatoes to a large mixing bowl. Season with salt, pepper, garlic powder, paprika, and olive oil, then toss until evenly coated.
- Spread the potatoes onto the prepared baking sheet in a single layer. Roast for 50–60 minutes, stirring halfway through cooking, until the potatoes are tender and crisp around the edges.
- While the potatoes cook, prepare the bacon according to package directions until crispy. Let cool slightly, then chop into bite-sized pieces.
- Allow the roasted potatoes to cool to room temperature before transferring them to a large serving bowl.
- Add the diced red onion, chopped celery, bacon, and mayonnaise to the potatoes. Stir gently until evenly combined.
- Garnish with fresh parsley before serving. Enjoy immediately or refrigerate for at least 30 minutes for a chilled potato salad.
15 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Directions
- Preheat oven to 425°F and line a large baking sheet with foil or parchment paper.
- Add the quartered potatoes to a large mixing bowl. Season with salt, pepper, garlic powder, paprika, and olive oil, then toss until evenly coated.
- Spread the potatoes onto the prepared baking sheet in a single layer. Roast for 50–60 minutes, stirring halfway through cooking, until the potatoes are tender and crisp around the edges.
- While the potatoes cook, prepare the bacon according to package directions until crispy. Let cool slightly, then chop into bite-sized pieces.
- Allow the roasted potatoes to cool to room temperature before transferring them to a large serving bowl.
- Add the diced red onion, chopped celery, bacon, and mayonnaise to the potatoes. Stir gently until evenly combined.
- Garnish with fresh parsley before serving. Enjoy immediately or refrigerate for at least 30 minutes for a chilled potato salad.