Roasted Potato Salad

7/10/2024 – This recipe makes a unique potato salad that is mayo free and very flavorful. It was inspired by the recipe at Southern Living here combined with Lauren Miyashiro’s Dad’s secret ingredient (pimento stuffed olives) here. Serve warm.


Image from Southern Living
  • 1½ lbs. baby red potatoes, halved
  • ¼ cup plus 2 tsp. olive oil
  • 1½ tsp. Dijon mustard
  • 1 Tbsp. white vinegar
  • Kosher salt
  • Black pepper
  • 6 scallions, chopped
  • 2 stalks celery, sliced
  • 4 slices cooked bacon, roughly chopped. Save the drippings.
  • 4 tsp. finely chopped fresh basil from the garden
  • ½ cup approx. chopped pimento-stuffed green olives


  1. Prepare oven and baking sheet: Heat the oven to 425°F, and line a baking sheet with parchment paper.
  2. Roast potatoes: In a medium bowl, toss together the potatoes and 2 teaspoons olive oil. Evenly spread the potatoes out on the prepared sheet. [Try using the bacon drippings.]
  3. Bake 15 minutes in the pre-heated oven. Turn and continue to bake until light golden and tender, about 10 minutes more. Let cool to room temperature.
  4. In a large mixing bowl whisk together the remaining 1/4 cup olive oil with the mustard and vinegar.
  5. Combine potatoes and dressing: Season with salt and pepper. Add the cooled potatoes, scallions, celery, bacon, bacon drippings, tarragon, and parsley, and toss to coat.
  6. Serve immediately, or keep refrigerated until ready to serve. Let the salad come to room temperature before serving then warm in the microwave.
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