This Roasted Potato Salad with Bacon and Corn is the perfect easy, make-ahead side dish for any picnic or barbecue dinner. The crispy potatoes, smoky bacon, and no-mayo Greek yogurt dressing make this salad irresistible!

roasted potato salad in a white bowl topped with green onions on a white counter with a lemon wedge on the side

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Key Ingredients
How to make a Roasted Potato Salad
Roasting vs. Boiling potatoes for potato salad
Prep ahead and storage tips
Serving suggestions
📖 Recipe
Comments

Key Ingredients

Potatoes: I recommend using golden baby potatoes. Feel free to substitute for another potato variety if that is all you have. It is important that the potatoes are cut into even-sized bite-sized pieces. For larger potatoes, you will need to chop them up more than just quartering them.

Bacon: I cook my bacon in the oven for easy cleanup. If you prefer the stovetop method, you are welcome to cook it that way! For a vegetarian version of this dish, omit the bacon.

Green Onions: I use just the white and light green parts.

Corn: Fresh corn on the cob is best for this!

Greek yogurt: I love using Greek yogurt as a healthier and no-egg alternative compared to mayo. I love a no-mayo potato salad, but you can certainly substitute the Greek yogurt for mayo, if you prefer!

Dijon: I love the depth of flavor that Dijon adds and I highly recommend it over yellow mustard. If you only have yellow mustard, feel free to substitute.

potatoes, corn, bacon, and green onions in a clear bowl topped with dressing with a spatula

How to make a Roasted Potato Salad

One one sheet pan, roast the potatoes and corn until browned. On another sheet pan, roast the bacon until crispy.
Allow all the ingredients to cool completely. Remove the corn from the cob and chop the bacon.

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raw quartered yellow potatoes and two corn on the cobs on a baking sheet

Roasted Potatoes and corn on the cob on a baking sheet

2. Meanwhile, make the Greek yogurt dressing.
3. Toss together the potatoes, corn, bacon, green onions, and Greek yogurt dressing. Serve at room temperature.

potato salad Greek yogurt dressing in a white bowl

Roasting vs. Boiling potatoes for potato salad

Roasting potatoes instead of boiling them, adds a smoky roasted flavor to the potatoes. They also become crispy on the outside, adding great textural contrast with the creamy no-mayo dressing.

Prep ahead and storage tips

This potato salad can last up to 3 days when stored in an airtight container in the refrigerator. It is a great side dish to prep the night before a party or picnic!

Serving suggestions

This roasted potato salad recipe makes for a great side dish served with:

If you make this Roasted Potato Salad with Corn and Bacon, I'd love to know what you think in the comments below!

close up of roasted potato salad in a white bowl with a lemon wedge

📖 Recipe

Roasted Potato Salad with Corn and Bacon

The perfect easy, make-ahead side dish for any picnic or barbecue dinner. The crispy potatoes, smoky bacon, and no-mayo Greek yogurt dressing make this salad irresistible!

5 from 6 votes

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Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: people

Author: Caitlin Charlton

Ingredients

1.5 lb baby gold potatoes quartered*
1 tablespoon olive oil
¾ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper
2 ears of corn husked
4 slices of bacon
⅓ cup thinly sliced green onions

Dressing

¾ cup Greek yogurt
2 tablespoon lemon juice
2 teaspoon Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper

Instructions

Preheat the oven to 425 degrees Farenheit.
Line a large baking sheet with parchment paper or a baking mat. Add the quartered potatoes and whole ears of corn and toss them with the olive oil, salt, and pepper. Bake for 40-50 minutes, until the potatoes are tender and the potatoes and corn are browned. Remove them from the oven and cool them completely. Slice the corn kernals off the cob.
Meanwhile, line a second baking sheet with foil or parchment paper. Add the strips of bacon to the baking sheet. Bake for 15 minutes, or until the bacon is crispy. Transfer the bacon to a paper towel lined plate to cool and set aside. Chop the bacon when it is cooled.
Meanwhile, make the dressing by whisking together the Greek yogurt, lemon juice, Dijon, salt, and pepper until combined.
When the potatoes, corn, and bacon are cooled, add them to a large mixing bowl along with the green onions and dressing. Toss well to combine. Serve immediately or store in an airtight container in the refrigerator for up 3 days before serving at room temperatore.

Notes

*In order for the potatoes to be cooked evenly, make sure all the pieces are even sizes. You may need to cut some extra small potatoes in half, or extra large potatoes in sixths.
If the potatoes are done cooking and you want the corn a little more brown, you can remove the potatoes from the sheet pan and broil the corn until browned to your liking.