This warm roast potato salad is everything you want in a comfort food side dish: crispy roasted potatoes, a tangy herbed cream sauce, smoky bacon, sweet corn, and crunchy potato skin “chips” on top. It’s hearty, packed with flavor, and delivers on texture—from creamy to crispy in every bite.
Unlike traditional cold potato salads, this version is served warm, which makes it perfect year-round. Whether it’s a cozy weeknight dinner, a casual get-together, or your go-to potluck contribution, this dish feels just right. The sour cream–based sauce keeps it light and fresh, while fresh dill, chives, and parsley bring in a garden-bright note to balance the richness of roasted potatoes and bacon.
🍽️ Serving Suggestions
This warm potato salad makes a standout side for:
- Grilled meats or roast chicken
- Barbecue nights (like with my gochujang-glazed ribs)
- Holiday potlucks or brunch spreads
- A cozy main, topped with a poached or soft-boiled egg
It holds up well as leftovers, too—just reheat gently to keep the potatoes crispy on the outside and creamy on the inside.
🌿 Why You’ll Love This Warm Potato Salad
- Warm and comforting, but still fresh and herb-forward
- Crispy roasted edges with a creamy interior
- Balanced by sweet corn, sharp red onion, and crunchy garnishes
- Easy to prep ahead and reheat for gatherings
- Uses the whole potato—skins become crispy toppings!
Crispy & Warm Roast Potato Salad
4
servings20
minutes45
minutesIngredients
- Roast Potatoes:
1 kg 1 yellow potatoes, peeled and cut into 1-inch chunks
1/4 tsp 1/4 baking soda per liter of boiling water
Neutral oil (for roasting)
Salt and pepper, to taste
- Sauce
⅓ cup mayonnaise
½ cup sour cream
1 tbsp 1 Dijon mustard
1 tbsp 1 lemon juice
½ red onion, finely diced
2 tbsp 2 fresh dill, chopped
1 tbsp 1 fresh parsley, chopped
2 tbsp 2 fresh chives, chopped
Salt and pepper, to taste
- Garnishes
Potato peels (from above)
3 slices 3 bacon, finely chopped
½ cup sweet corn kernels (fresh or frozen)
Directions
- Boil the Potatoes
- Bring a pot of water to a boil and add ¼ tsp baking soda per liter—this helps break down the surface starch for crispier potatoes.
- Add the potatoes and cook until fork tender, about 10–12 minutes. Drain and let them steam for a few minutes to dry out.
- Rough Up & Roast
- Toss the cooked potatoes in a large bowl to rough them up—the edges should look mashed and jagged. This creates the crispy crust when roasted.
- Coat with oil, season with salt and pepper, and spread on a lined baking tray.
- Roast at 450°F (232°C) for 25–35 minutes or until golden brown and crispy.
- Make the Herb Sauce
- While the potatoes roast, combine mayonnaise, sour cream, Dijon mustard, lemon juice, red onion, dill, parsley, and chives in a bowl.
- Season to taste with salt, pepper, and more lemon juice if needed.
- Crisp the Skins
- Don’t toss those potato peels! Toss them in oil and any seasoning you like, then air fry at 350°F (175°C) for 10–12 minutes, or until golden and crunchy.
- Bacon & Corn
- In a pan, cook chopped bacon until crisp. Remove and set aside. In the leftover fat, lightly sauté the sweet corn until just golden and slightly charred.
- Assemble
- Toss the warm roasted potatoes with the herbed sauce, crispy bacon, and corn. Mix until everything is evenly coated. Plate and top with crispy potato skins for a final layer of crunch.
🌟 Final Thoughts
This warm roast potato salad hits that comfort food sweet spot while still feeling fresh and balanced. The combo of crispy, creamy, tangy, and herby elements makes every bite interesting. Whether you’re making it for a casual dinner or a weekend gathering, it’s a dish that’s easy to make and satisfying to eat—no exaggeration needed.
