The only potato salad recipe you’ll ever need

Roasted potato salad
(Ricardo DeAratanha / Los Angeles Times)

When we make a statement as grand as the one in our headline, we mean it. 

Potato salad should be taken seriously. And if you’re getting ready for the Fourth of July weekend, you should probably pay attention.  

Sure, any good picnic table should be stocked with plenty of BBQ, beer and chips. But what really brings a meal together is the potato salad. Ask any picnic aficionado. It’s not a side to be left to that friend who visits the grocery store deli on his or her way over to the party. 

Give the job to someone who cares, and understands the importance of the task at hand. And use the following recipe, which is without a doubt, the only potato salad recipe you’ll ever need. It involves roasted potatoes, bacon, capers and red onions. (Vegetarians, just omit the bacon.)


Need we say more? We didn’t think so. 


4 pounds new or fingerling potatoes, cleaned and halved lengthwise

3/4 teaspoon chopped garlic


3 tablespoons olive oil


Freshly ground black pepper

1 pound thick-cut bacon

1 cup mayonnaise

3 tablespoons whole grain mustard, or to taste

1 tablespoon red wine vinegar, or to taste

1/2 red onion, trimmed and sliced lengthwise into 1/8 -inch slices


1/4 cup capers

1. Heat the oven to 375 degrees. In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoon salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.

2. While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large saute pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.

3. In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoon salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.

4. In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.

5. Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.

Each of 10 servings: 420 calories; 11 grams protein; 34 grams carbohydrates; 3 grams fiber; 28 grams fat; 5 grams saturated fat; 29 mg. cholesterol; 696 mg. sodium.

Did someone say more ice? Not it. Follow me on Twitter and Instagram @Jenn_Harris_