Roasted Potato Salad with Balsamic Tarragon Dressing



This is the perfect side dish for a potluck meal, covered dish gathering, outdoor fall get together. It’s got the best texture and taste…crispy potatoes and bacon, velvety smooth potato interiors, and a sweet twangy dressing to finish it off!

Finding a potato salad that someone allergic to gluten and eggs can eat is not an easy feat. Plus, who doesn’t want a more healthy potato salad than the mayonnaise loaded version we normally settle for.

This potato salad is anything but settling. It is perfect!

Recipe Tips
If you have a convection oven, I recommend using that to ensure both sides are crispy. The easiest trick I’ve found for turning roasting potatoes is to use a fork. Test out one potato first. If it flips easily, without leaving half the crust on the roasting pan, then they are ready to be flipped. If it doesn’t easily turn over, put the potatoes back in the oven for another 5 minutes and try again.
If you use two roasting pans to bake these at the same time, make sure to swap out the baking sheets halfway through cooking time…i.e…your top baking sheet needs to go on the bottom rack halfway through and the bottom baking sheet needs to move to the top so it doesn’t spend all the time in the bottom of the oven which is normally hotter than near the top.

Roasted Potato Salad with Balsamic Tarragon Dressing

  • Potato Ingredients
  • 4 lbs red potatoes
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 2 TBSP paprika
  • 2 tsp dried tarragon
  • 2 tsp sea salt
  • 3 TBSP olive oil
  • Dressing Ingredients
  • 2 1/2 TBSP balsamic vinegar
  • 1 1/2 TBSP olive oil
  • 1 TBSP honey
  • 1 TBSP dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp chopped fresh tarragon {sub in dried if that is all you have}
  • Final Ingredients
  • 5 pieces of bacon, cooked and finely chopped
  • 1/3 cup finely chopped scallions/green onions

Heat Oven to 450 degrees {Heat to 425 degrees if using convection}

Cut potatoes into roughly 2" chunks.

Place cut potatoes into a zipper topped bag {you may need to use 2 bags and split the ingredients in half}.

Add the spices {garlic powder through the sea salt} and the 3 TBSP olive oil. Shake well to coat the potatoes generously.

Place on a baking sheet {once again, you may need to use 2 baking sheets to get the potatoes roasted at one time}.

Bake in the preheated oven for 30-40 minutes, flipping the potatoes after an initial 20 minutes of baking. {see note above}

Once potatoes are roasted through and have a nice browning on both sides, remove from oven and place in a serving bowl along with the chopped bacon and scallions.

In a separate bowl or glass jar, whisk together the dressing ingredients until well combined.

Right before serving potato salad, pour dressing over the salad and toss well to combine.






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  1. Girl, this looks amazing. Pinning this one immediately! I can’t wait to make it.