Roasted Potato Salad with Corn, Bacon & Herbs

Potato salad has its place at every summer gathering, but let’s be honest: most versions feel heavy, bland, and weighed down by mayo. Maybe that’s my own personal opinion? If you’re a traditionalist and that offended you, I apologize. If you tend to agree or even feel underwhelmed by most potato salads, then you’re in the right place. That’s why I developed this Roasted Potato Salad with Corn, Bacon & Fresh Herbs—a fresher, brighter take that still feels nostalgic but with a restaurant-quality twist.

I guess this recipe came out of a little rebellion, honestly. I’ve never been into old-school potato salads, and one summer I just thought, what if we roasted the potatoes instead of boiling them? What if we added juicy cherry tomatoes, scallions, fresh basil, and oregano… and real texture and flavor? And once bacon got involved, it was game over, hence the inspiration for this combination of roasted potatoes with corn and bacon.

It’s now my go-to summer side for BBQs, cookouts, lake days, potlucks—you name it. It travels well, it’s even better the next day, and you can tweak the dressing to your vibe. Not a mayo fan? Use more mustard or even some of the bacon drippings for richness. Want to bulk it up? Add in chopped hard-boiled eggs or crumble in some feta. It’s endlessly riffable, but this version is the one I always come back to. It’s one of my most popular recipes for a reason!

Why This is the Best Roasted Potato Salad Recipe

• No mayo, all flavor. Tangy mustard dressing gives you creamy balance without heaviness.
• Roasted, not boiled. Roasting potatoes brings out a deep, caramelized flavor you’ll never get from boiling.
• Packed with seasonal corn. Sweet summer corn gives this salad juicy bursts of freshness.
• A little bacon goes a long way. Crispy bacon adds smoky depth and a salty crunch.
• Herb explosion. Fresh parsley, dill, and chives keep it bright and green.

What to Serve with This Summer Potato Salad

This salad is the perfect companion to any backyard barbecue or summer dinner. Pair it with:

• My delicious cheeseburgers (from the July menu)
• Grilled skirt steak or pork chops
• Salmon or shrimp skewers
• Lemon-herb chicken thighs
• A crisp green salad and a cold spritz

Why You’ll Love This Herby Roasted Potato Salad

• Roasted instead of boiled = more texture and flavor
• Loaded with sweet corn, crispy bacon, and juicy tomatoes in our roasted potato salad
• A bright, tangy mustard dressing (no mayo bomb here)
• Works warm, room temp, or cold
• Easy to prep ahead for summer gatherings

5 from 5 votes

Roasted Potato Salad with Corn, Bacon & Herbs

Serves 6 as a side

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Watch the Recipe:

Ingredients 

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For the Salad:

• ▢ 2 ears corn husked and cleaned
• ▢ 1 lb small red potatoes halved
• ▢ 2 cloves garlic minced
• ▢ 1 shallot finely chopped
• ▢ ½ cup fresh parsley finely chopped
• ▢ 1 bunch fresh basil finely chopped
• ▢ ¼ cup fresh oregano finely chopped (or 2 tbsp dried oregano)
• ▢ Olive oil
• ▢ Kosher salt to taste
• ▢ Fresh cracked black pepper to taste
• ▢ 1 lb bacon
• ▢ 1 pint cherry tomatoes halved
• ▢ 1 bunch chives chopped
• ▢ 3 scallions chopped

For the Dressing:

• ▢ ½ cup mayonnaise
• ▢ 2½ tbsp whole grain mustard
• ▢ Juice of 1 lemon
• ▢ Fresh cracked black pepper to taste

Directions 

• Preheat your oven to 350°F. Cut the corn off the cob and halve the potatoes. Spread them out on a large sheet pan.
• In a small bowl, stir together the garlic, shallot, parsley, basil, oregano, and about ⅓ cup olive oil. Season with salt and pepper. Toss the corn and potatoes with this mixture until evenly coated. Sprinkle with a bit more salt and pepper.
• Lay the bacon in a single layer on a separate sheet pan. Roast everything at the same time—check the bacon after 20 minutes and cook until deeply crisp (about 30–45 minutes total depending on your oven). The potatoes and corn should be golden and tender.
• Meanwhile, whisk together all the dressing ingredients in a bowl and set aside.
• Once everything’s cooked, transfer the roasted corn and potatoes to a large mixing bowl. Crumble in the bacon, then pour over the dressing and toss to coat. Fold in the chopped chives, scallions, and cherry tomatoes.
• Serve warm or at room temp—either way, it’s next-level.