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Roasted Red Potato Salad

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, which is 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. —Ginger Cusano, Sandusky, Ohio
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 hard-boiled large 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

Directions

  • 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.
  • 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.

Test Kitchen Tips
  • When roasting potatoes, don't just rely on the bake time in the recipe. If they’re not tender yet, then keep on cookin’.
  • Learn how to make perfect hard-boiled eggs.
  • 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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