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!
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.