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Loaded Roasted Potato Salad with Bacon and Cheddar

This loaded roasted potato salad features smoked paprika roasted red potatoes, crispy bacon, sharp cheddar, pickled jalapeños, fresh herbs, and a creamy honey Dijon dressing. Perfect for cookouts and potlucks.
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Ingredients
  

  • 3 lbs red-skinned potatoes cut into ¾-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp honey
  • 1 cup sharp cheddar cheese shredded
  • 8 strips thick-cut bacon cooked crisp and crumbled
  • ½ cup pickled jalapeños chopped (optional for heat and tang)
  • 5 green onions sliced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh dill chopped

Instructions
 

  1. Roast the Potatoes: Preheat oven to 425°F. Toss potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and tender. Cool completely.
  2. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and honey until smooth.
  3. Assemble the Salad: Add cooled potatoes to the dressing. Gently fold in cheddar cheese, bacon, pickled jalapeños, green onions, parsley, and dill. Mix until just combined.
  4. Chill and Serve: Refrigerate for at least 30 minutes to meld flavors. Garnish with extra herbs and a sprinkle of bacon before serving.

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