Home · Recipes · Recipes · Side Dishes Roasted Potato Salad Author: Maryanne CabreraPublished: Aug 9, 2013Updated: Jul 28, 2023 View Recipe4 ReviewsThis post may contain affiliate links. Read our disclosure policy. A new spin on potato salad. This roasted potato salad has crunchy cucumbers and crumbled bacon. It is tossed in creamy ranch! Table of Contents Ranch Potato SaladMore Potato RecipesRoasted Potato Salad with Cucumber, Bacon, and RanchView moreView less Ranch Potato Salad Potato salad is a popular side dish for picnics, barbecues, and pot lucks. It’s an easy dish to make that pairs well with a variety of foods. Potato salad generally consists of cooked potatoes tossed with a sauce (or dressing) and mixed with crunchy vegetables. This potato salad features roasted potatoes instead of the usual boiled potatoes. The cooked taters are mixed with crisp cucumbers and bacon pieces and ranch dressing! Best Potatoes for Potato Salad There are three main potato categories: waxy, starchy, and all-purpose. Waxy potatoes are best for potato salad. They are low in starch, hold their shape after cooking, and usually have skins that don’t need peeling. Waxy potatoes includes: Dutch Yellow baby potatoes (photographed above), new potatoes (also called baby potatoes), red potatoes, and fingerling potatoes. Starchy potatoes like russet potatoes and sweet potatoes are best for mashing. All-purpose potatoes work in a wide range of dishes. If you cannot find waxy potatoes, all-purpose potatoes are the second best option. This includes Yukon gold potatoes. More Potato Recipes Breakfast Potato Nachos 9 Reviews Cheesy Accordion Potatoes 21 Reviews Cheddar Bacon Twice Baked Potato 10 Reviews Cucumber Options Cucumbers are a great alternative to celery (which is usually used in potato salads).  Not only does the fresh cucumber lend a nice crunch, it also provides a refreshing bite from the rich and creamy ranch. There are many cucumber varieties to choose from. I suggest using one with little to no seeds. Best cucumbers to use for this salad include: Persian cucumbers, English cucumbers, and baby cucumbers (also labeled mini cucumbers). Roasted Potato Salad with Cucumber, Bacon, and Ranch No ratings yet A new spin on potato salad. This roasted potato salad has crunchy cucumbers and crumbled bacon. It is tossed in creamy ranch! Prep Time: 15 minutes minutesCook Time: 20 minutes minutesTotal Time: 35 minutes minutes Servings: 6 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 24 oz Dutch yellow baby potatoes quartered▢ 1 Tbsp olive oil▢ kosher salt and black pepper to taste▢ 3 small Persian cucumbers ¼inch thick slices, quartered▢ 4 thick slices of bacon cooked, crumbled into small pieces▢ ½ oz Hidden Valley Ranch Powder▢ 8 oz sour cream▢ chives as needed for garnish Instructions Preheat oven to 450°F. Line baking sheet with parchment paper. Thoroughly scrub and wash potatoes. Pat dry and cut into quarters. Place on prepared baking sheet.Drizzle olive oil and a pinch of salt and pepper over cut potatoes. Toss to combine and coat potatoes with oil. Bake for 20-25 minutes, rotate pan midway through baking. Let potatoes cool to room temperature.Meanwhile, mix together half a 1-oz packet of ranch powder with 8 oz of sour cream. Cover and let chill in fridge will your prepare other ingredients.Once potatoes have cooled, combine with cucumbers and bacon. Start by adding 1/3 cup of the ranch dip. Fold to combine. Add additional ranch dip depending on your preferences. I didn't use all the dip. I wanted the bacon and cucumbers to stand out.Garnish with chives. Serve chilled. Notes Waxy potatoes are best for potato salad. They are low in starch, hold their shape after cooking, and usually have skins that don’t need peeling. Examples: Dutch Yellow baby potatoes (used in recipe), new potatoes (also called baby potatoes), red potatoes, and fingerling potatoes. NutritionCalories: 294kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 355mg | Potassium: 613mg | Fiber: 3g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg Author: Maryanne Cabrera Course: Side DishCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More Picnic Food Recipes Garlic Chive Cream Cheese Spread Pickled Green Beans Twice Baked Ranch Potatoes Red Quinoa Bowl
jeannietay says: August 9, 2013 I love your little jars that you use to serve these yummy treats! Reply
Maryanne says: August 11, 2013 Thanks, Jeannie! I used small little canning jars. They are perfect for portion control!