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Roasted Red Potato Salad with Chipotle Mayo

Total Time

Prep: 30 min. Bake: 25 min.


10 servings

My husband loves potato salad, but I don’t enjoy peeling and boiling potatoes. Oven-roasting the potatoes makes it easy and gives them the ideal taste and texture. —Karla Sheeley, Worden, IL


  • 2-1/2 pounds red potatoes, cut into 1-1/2-inch cubes
  • Olive oil-flavored cooking spray
  • 2 teaspoons Creole seasoning
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 to 2 chipotle peppers in adobo sauce, seeded
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced garlic
  • 8 hard-cooked eggs, coarsely chopped
  • 2/3 cup chopped sweet onion
  • 6 bacon strips, cooked and crumbled


  1. Place potatoes in a greased 15x10x1-in. baking pan. Spritz with cooking spray; sprinkle with Creole seasoning. Bake, uncovered, at 425° for 45-50 minutes or until golden brown and tender, stirring occasionally. Cool.
  2. Place mayonnaise, mustard, chipotle peppers, vinegar and garlic in a food processor; cover and process until blended. In a large bowl, combine the eggs, onion, potatoes and dressing; toss to coat. Serve immediately, or chill until serving. Just before serving, sprinkle with bacon.

Nutrition Facts

3/4 cup: 338 calories, 24g fat (4g saturated fat), 182mg cholesterol, 551mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 9g protein.

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