Roasted Little Potato salad

This probably isn’t the potato salad you’re used to but it might become your new fave.

15 min
45 min




  1. Preheat oven to 400F and line large sheet pan with parchment paper.
  2. In a nonstick skillet over medium heat, cook bacon, stirring often, until crisp. Remove pan from heat. Transfer bacon to paper towel-lined plate to drain.
  3. In large bowl, pour 2 tbsp of bacon fat over potatoes, sprinkle with salt and pepper. Scrape onto prepared sheet pan and bake until potatoes are tender and browned, about 25 minutes.
  4. Meanwhile, into skillet, add vinegar, mustard, honey, garlic, salt and pepper. Stir in olive oil.
  5. In bowl, toss together potatoes, dressing, sugar snap peas, radishes, red onion. Add bacon and chives. Chill and serve.

Tip: This salad can also be served warm.