A potato salad reimagined with roasted potatoes and hard-boiled eggs. Is it for breakfast? Is it for lunch? Is it a side dish? YES to all! It’s a creamy style potato salad, but no mustard. Unlike most deli salads, this one tastes best warm or cold. Whether you’re serving it alongside your summer BBQ Meats or bring it to a friend’s house for a potluck, it’s a hit!

Potatoes take on so much more flavor when you cook them in the oven with oil, salt, and pepper compared to boiling them in water. Why is this not something we do for all potato salads? I know potatoes are porous and especially when hot are very susceptible to absorbing flavors well, but aren’t they like that whether you boil or roast them?

That being said, you can roast these potatoes ahead of time to prep in advance or you can roast and toss immediately. No matter how you do it, the beauty of this salad lives in the combination of flavors. Sour cream, mayo, bacon, bacon fat, green onion, cheddar cheese, and my secret ingredient, Hard-boiled eggs. The more eggs the better!

It’s so fun to mix together all at once. When I’m prepping this for a party, I get all the components together and toss it right before serving. My favorite way to get people involved in the food is doing this and I feel like it makes people more excited when they can have a hand in helping.

Enough chit chat, this salad is so good. There are so many potatoes, so much bacon, and cheese in here. Can we still call it a salad? This will convert any potato salad hater or any traditional potato salad lover. Try it!