This recipe was a happy accident! I had a bag of frozen roasted rosemary potatoes that needed using and needed to make a potato salad to take to a family cookout. I ended up throwing everything but the kitchen sink in and it turned out to be a HUGE hit. Now I just make it with a bag of fresh red potatoes and roast them in a coating of olive oil and rosemary until they are SUPER crispy.
So if you are going to a family cookout or barbecue this 4th of July, then this is the perfect side dish to take that will knock them off their socks. It’s just different enough from the standard potato salad fare that people LOVE it, plus bacon, did I mention it has bacon in it??
Basically, you take some diced red potatoes and toss them with olive oil, rosemary, salt, and pepper, and then you roast those bad boys in a really hot oven for a long time. About an hour or until they are browned and getting nice and crispy and sticking to the foil.
Let those cool while you chop the rest of the ingredients – you’ll need thinly slice red onion, chopped green onion, chopped crispy bacon, hard boiled eggs, fresh parsley and dill. Toss that all together with the cooled potatoes. 
Then throw mayo, dijon mustard and lemon juice in a separate bowl and mix it up (or heck just toss them in with the other ingredients rather than dirtying up another dish). Dress the salad with the mayo mixture, season up with salt and pepper, and voila! Roasted rosemary herby potato salad.
Ingredients
- -2-3 lbs red potatoes, cut into 1/2-1 inch cubes
- -1 Tbsp Fresh or Dried Rosemary
- -2-3 Tbsp Olive Oil
- -salt and pepper, to taste
- -Rosemary Roasted Potatoes
- -1/2 red onion, thinly sliced
- -1/4 cup green onions, diced
- -4-5 slices crispy bacon, chopped
- -3 hard boiled eggs, chopped
- -2 Tbsp fresh parsley (or 1 Tbsp dried)
- -1 Tbsp dill weed
- -1/2 cup Light Mayo (or Mayo with Olive Oil)
- -1/4 cup Dijon Mustard
- -Juice of one lemon
- -salt and pepper
Instructions
Preheat oven to 400 degrees. Line a bakng sheet with foil. Coat potatoes in olive oil, salt, pepper, and rosemary. Roast for 1 hour, turning at least once halfway through, until brown and crispy. Allow to cool completely.
Toss potatoes with red onion, green onion, eggs, bacon, parsley, and dill. In a separate bowl combine mayo, dijon, and lemon juice. Dress salad with mayo mixture. Season with salt and pepper to taste.
Tip: If your red onion is strong or overly pungent, then it helps to soak in cold water after slicing for about 30 minutes on the counter before adding to the salad. This helps to mellow their flavor since they will be raw. Just be sure to dry the onion slices off completely before adding to the salad.
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