Kitchen notes · a little help before you start
Roasted Potato Salad
Roasted Potato Salad is made with Potato, Onion, and Cooked Bacon.
- Prep
- 10 min
- Cook
- 25 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Allow for cooling
Include the cooling stage before the next step.
Get to know the ingredients
Potato (Cut into cubes)
In the method: Toss cubed potatoes in olive oil, salt and pepper.
Onion (Chopped)
In the method: In a big bowl add roasted potatoes, chopped onion, bacon, chive, sour cream, English mustard. salt and pepper to taste.
Cooked Bacon
In the method: In a big bowl add roasted potatoes, chopped onion, bacon, chive, sour cream, English mustard. salt and pepper to taste.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 500 grams Potato (Cut into cubes)Ingredient note
Source: 2 tablespoon Olive OilIngredient note
Source seasoning: salt and pepper to taste.Ingredient note
Source seasoning: salt and pepper to taste.Ingredient note
Source: 1 Onion (Chopped)Ingredient note
Source: 1 cup Cooked BaconIngredient note
Source: 1/4 cup ChiveIngredient note
Source: 1/2 cup Sour CreamIngredient note
Source: 1 teaspoon English Mustard
How to make it
0 of 6 steps completeMake room for Roasted Potato Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
** Refer notes for variations.
A few questions you might have
What should I prepare first?
Set out the oven. Start with this step: Pre-heat oven to 400 degrees F.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What happens at the end?
** Refer notes for variations.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
For more rich version, substitute half of the sour cream with Mayo. You can also add 2 chopped boiled egg to the salad.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: theflavoursofkitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.