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This Bacon Dill Roasted Potato Salad is the perfect paleo and Whole30 side dish for a summer party!

Bacon & Dill Roasted Potato Salad

  • Author: Kelsey


  • 8 cups chopped red potatoes
  • 4 slices of bacon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Juice of 1 lemon
  • 1 1/2 tablespoons Nakano Rice Vinegar
  • 1 tablespoon Dijon
  • 2 tablespoons olive oil
  • 1 tablespoon chopped dill


  • Preheat oven to 425.
  • Cook the 4 slices of bacon in a large skillet on medium high heat until crispy, about 7 minutes. Remove bacon from pan and save bacon grease.
  • Line a baking sheet with parchment paper and add potatoes to the pan.  Toss potatoes with bacon grease, salt and pepper and spread them out on the pan.  Roast for 35-40 minutes.
  • In a small jar combine lemon juice, Nakano RiceVinegar, Dijon and olive oil. Shake to combine and pour over potatoes in a bowl.
  • Chop the bacon and add it to the bowl along with the dill.
  • Stir everything together and season to taste with salt and pepper!