Roasted Bacon Potato Salad
Recipe type: Side dish
Total time: 
Serves: 6-8
This warm side dish could just as easily be served as a main dish for 4 people with a salad and piece of bread!
  • 6 russet potatoes, chopped (peeling is optional - I peeled about half just for fun)
  • 6 slices bacon, diced
  • ½ an onion, finely diced
  • 1 tsp olive oil
  • 10-20 cherry or grape tomatoes, halved
  • 2 Tbsp minced fresh chives (plus chop some extra for garnish if you want)
  • 2 Tbsp minced fresh basil
  • ⅓ cup Ranch dressing (we love Renee's Homestyle Ranch)
  • Salt and pepper
  • Grated Asiago cheese (optional - or sub any other cheese you love)
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Meanwhile, wash and chop potatoes and chop bacon and onion. Toss together in a large bowl with the olive oil, then spread on a large parchment paper-lined baking sheet. (If you don't have parchment paper, lightly grease some foil or the pan itself. If you're transferring it to the barbecue but don't have a grill basket, just use a double layer of foil with a good overhang and you can wrap it up in that after to transfer it to the barbecue.)
  3. Bake for 20-25 minutes, stirring and turning halfway, until potatoes are fork tender but not overly soft.
  4. Remove from oven, toss with tomatoes, herbs, Ranch dressing and salt and pepper to taste (I use about ½ tsp of salt, 1 tsp pepper). Return to oven for additional 5-8 minutes, or turn oven off and finish salad on the barbecue alongside your burgers, smokies, or whatever other deliciousness you are grilling :) Top with grated cheese and additional fresh chives to serve.
I made this ahead, so I baked it in the oven early in the day, then re-warmed it on the barbecue when we were cooking our burgers. You can also do the whole thing on the barbecue, just give it a good half hour and don't chop your potatoes too big.

To make ahead, roast potatoes, onion and bacon, let cool to room temperature, then transfer to airtight container or Ziploc bag and store in the fridge for up to 3 days. When ready to serve, toss with herbs, tomatoes and dressing, wrap in lightly-greased foil or place on foil in large grill basket, and heat on barbecue or in oven for about 20-30 minutes, until hot through. Leftovers taste great warm or cold.
Recipe by Hidden Ponies at