Roasted Potato Salad


  • ½ to 1 c mayonnaise
  • ¼ c finely chopped onion
  • 6 slice bacon, crisply cooked and crumbled
  • 2 hard-boiled eggs, chopped
  • Vegetable oil or cooking spray
  • Salt and pepper, to taste
  • 4 c red potatoes

Preheat the oven to 325 degrees. Scrub the potatoes, and cut them into bite-sized pieces, leaving the skins on. Roast them on a lightly oiled cookie sheet until tender, about 25 minutes. Allow them to cool. Mix the potatoes with the eggs, bacon, onion, mayonnaise, salt, and pepper. Chill thorough...

View full recipe at Relish


Variations on Roasted Potato Salad

  • Roasted Potato Salad
    • 3 tablespoons finely chopped shallots
    • Garnishes: fresh sage leaves, fresh thyme sprigs
    • 5 pounds new potatoes
    • 1 1/4 teaspoons salt, divided
    • +4 other ingredients

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