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5 from 4 votes

Roasted Potato Salad with Corn, Bacon & Herbs

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herby roasted potato salad in a big white bowl

Watch the Recipe:

Ingredients 

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.