Roasted Red Potato Salad

  Lunch

I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta.

Roasted Red Potato Salad

Average Rating: 4.421052

TOTAL TIME: Prep: 40 min. + chilling
YIELD: 8 servings.

Ingredients

  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 large hard-boiled eggs, sliced
  • 6 bacon strips, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika and minced fresh parsley, optional

Instructions

  • 1. Place the potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender and golden brown, stirring occasionally, 25-30 minutes. Cool for 15 minutes.
  • 2. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. If desired, sprinkle with paprika and parsley.

Nutrition Facts

3/4 cup: 355 calories, 27g fat (5g saturated fat), 120mg cholesterol, 412mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.

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