Go Back
+ servings

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. 
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword bacon, potato, roasted potato
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Servings 6 people
Calories 154kcal


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


  • Preheat oven to 400 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Set aside.
  • In a large bowl, add potatoes, olive oil, thyme, salt and black pepper. Mix everything very well to combine.
  • Place the potatoes in a single layer on the prepared baking sheet.
  • Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
  • 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.
  • When potatoes are done, place in a serving side, drizzle dressing over potatoes and top with chopped bacon.


Serving: 1/6 | Calories: 154kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 487mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g