Warm Bacon Potato Salad
A warm, flavor-packed potato salad made with roasted potatoes, crispy bacon, Parmesan cheese, crunchy croutons, and a creamy sweet chili garlic dressing. Perfect served hot or cold for BBQs, potlucks, or easy family dinners.
Servings: 6
Calories: 672kcal
Ingredients
Potatoes
- 3 pounds russet potatoes cut into bite-sized pieces
For Roasting
- 3 tablespoons olive oil or bacon grease
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad Mix-Ins
- ½ cup green onions sliced
- 1/2 lb bacon cooked and chopped
- 1/2 cup grated Parmesan cheese
- 1 cup croutons flavor of choice
Dressing
- ¾ cup mayonnaise
- ¼ cup sweet chili sauce
- 1/2 teaspoons minced garlic
- black pepper to taste
Instructions
Roast the Potatoes
- Preheat oven to 425°F.
- Spread potatoes on a large baking sheet. Drizzle with olive oil or bacon grease, and season with garlic powder, salt, and pepper. Toss to coat evenly.
- Roast for 25–35 minutes, stirring halfway through, until potatoes are tender with lightly crispy edges.
Make the Dressing
- In a small bowl, whisk together: Mayo, sweet chili sauce, minced garlic
- Taste and adjust sweetness or creaminess as desired, season with fresh cracked black pepper.
Assemble the Salad
- Transfer hot roasted potatoes to a large serving bowl.
- Add: green onions, bacon bits, parmesan cheese, croutons
- Pour dressing over the top and gently toss until everything is evenly coated.
Serve
- Serve immediately while warm, or refrigerate and serve cold.
- Both ways are delicious!
Notes
Add croutons right before serving for maximum crunch. If making ahead, add croutons later.
Parmesan works best because it holds up well when mixed into warm potatoes.
Dressing amounts can be adjusted depending on how creamy you like your potato salad. Storage Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold. Recipe Tips Don’t overcrowd the pan — roasting gives the best flavor.
Russet, baby potatoes, Yukon gold, or red potatoes work best.
For extra flavor, toss potatoes with dressing while still warm.
Cook bacon first, and toss potatoes with bacon grease for extra flavor.
Parmesan works best because it holds up well when mixed into warm potatoes.
Dressing amounts can be adjusted depending on how creamy you like your potato salad. Storage Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold. Recipe Tips Don’t overcrowd the pan — roasting gives the best flavor.
Russet, baby potatoes, Yukon gold, or red potatoes work best.
For extra flavor, toss potatoes with dressing while still warm.
Cook bacon first, and toss potatoes with bacon grease for extra flavor.
Nutrition
Calories: 672kcal | Carbohydrates: 53g | Protein: 13g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1116mg | Potassium: 1080mg | Fiber: 4g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 3mg