Easy Roasted Potato Salad

Roasted potato salad is a delicious Whole30 compliant side dish. This recipe relies on ingredients other than mayonnaise to create a rich flavor. 

overhead image: bowl of roasted potato salad

What type of potato is best for potato salad?

Russet potatoes are not Whole30 compliant. However, this potato salad recipe will let you enjoy the starch of potatoes without the extra carbs. We’ll be making it with baby red potatoes.

Waxy potatoes with a thin skin like Yukon Gold or red potatoes hold their shape well while cooking, so they are perfect for potato salad. You don’t want to end up with mushy potatoes as your end product. You’ll be able to dice them in uniform cubes and they will hold the dressing without disintegrating.

One negative of waxy potatoes is that they have a high water content, and tend to stay that way after cooking. As a result, you can end up with watery potato salad. To solve this problem, after boiling the potatoes, drain them and return them to the warm pot on the stove for a few minutes. This will allow the water to cook out of them.

Russet (Idaho potatoes) are starchier and will break down during cooking. They do however, soak up more of the dressing and are drier.

You can leave the skin on the potatoes on if you want a little more texture to your salad. The skins have a higher concentration of vitamin C, iron and potassium than the interior.

Recipe Ingredients

Aside from buying the baby red potatoes, there are just a few other key ingredients you need to make the roasted potato salad:

  • Mustard– If you use yellow mustard, this recipe is Whole30 friendly. Dijon mustard contains white wine, which is not included in the Whole30 diet.
  • Bacon– Bacon is a great addition to potato salad, but Whole30 compliant bacon can be difficult to find. You need to check the label for bacon with no sugar or other additives.
  • Red wine vinegar– while alcohol is prohibited on Whole30, red wine vinegar is fine. The sulfites occur naturally in red wine vinegar as part of the fermentation process.

bowl of diced roasted red baby potatoes

How long can you keep homemade potato salad in the refrigerator?

This potato salad does not contain mayonnaise, but it still needs to be kept in the refrigerator. It can be made up to four days in advance of serving.

Roasted potato salad can actually be frozen, too. Keep in mind however, that the texture of potato salad will not be the same after thawing.

Always thaw it in the refrigerator and not at room temperature. The oil will look cloudy while frozen, but should return to normal after thawing and being stirred. You can even add some fresh vinegar and herbs to freshen it up.

Other Potato Recipes

 

Easy Roasted Potato Salad

Yield: 6 people
Prep Time:
5 mins
Cook Time:
30 mins
Roasted potato salad is a delicious Whole30 compliant side dish. This recipe relies on ingredients other than mayonnaise to create a rich flavor. 
Print Recipe
3 from 2 votes

Ingredients

For the salad

  • 2 lb baby potatoes — cut in quarters
  • 1 tbsp olive oil
  • 1 tsp dried or fresh thyme
  • Salt and black pepper to taste
  • 3 tbsp chopped cooked bacon — see recipe HERE.

For the dressing

Instructions

  1. Preheat oven to 400 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Set aside.
  2. In a large bowl, add potatoes, olive oil, thyme, salt and black pepper. Mix everything very well to combine.
  3. Place the potatoes in a single layer on the prepared baking sheet.
  4. Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
  5. While potatoes are in the oven, make the dressing. Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.
  6. When potatoes are done, place in a serving side, drizzle dressing over potatoes and top with chopped bacon.
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: bacon, potato, roasted potato

Nutrition Information

Amount per serving (1/6) — Calories: 154, Fat: 6g, Saturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 4mg, Sodium: 487mg, Potassium: 666mg, Carbohydrates: 27g, Fiber: 2g, Sugar: 1g, Protein: 5g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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