Roasting Vs. Boiled 

The classic potato salad is loved by everyone at barbecue parties and gatherings. It's a perfect pair to any dish. But have you tried roasted potatoes instead of boiling? Once you've tried this roasted version and its stronger flavours, you won't go back to an old classic boiled version.

We cooked up this roasted potato salad with Meat At The Mount's Nitrite Free Premium Bacon. 



  • 1kg potatoes cut into rounds or cubes
  • 2 tsp pepper
  • 2 tsp salt
  • 2 tblsp olive oil


  • 1 medium red onion diced
  • 8 pieces Nitrite free bacon, cooked and diced
  • 6 large eggs, hard boiled to the doneness you prefer
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • ¼ teaspoon dill weed
  • ½ teaspoon salt
  • ¼ teaspoon pepper



  • Preheat oven to 220°C. Prepare a sheet pan by lining with foil or parchment paper.
  • Place round or cubed potatoes on a baking pan. Drizzle olive oil over top and toss the potatoes around then season with salt and pepper evenly.
  • Bake, uncovered, for 30-45 minutes, or until the potatoes are golden. Turn once half-way.
  • Fry the bacon or pop in the oven for 15-20 minutes or until crispy.
  • Allow to cool for at least 15 minutes before adding to the salad.


  • In a large bowl, combine potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. You can save some of the eggs to pop on the side.
  • Stir the ingredients until sauce has evenly covered the potatoes.
  • Can be served warm or refrigerated until ready to serve. Place salad in an airtight container if you are refrigerating left overs.
  • Optional: Sprinkle with chopped parsley and spring onion before serving.
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