In my last cooking column that appeared in the Abilene Reflector-Chronicle, I mentioned this recipe as one that we have continued to make on a regular basis.
It is our favorite potato salad recipe and one that I copied off a mayonnaise ad years ago. Tonight we made it for dinner guests along with ribs (seasoned with Gates BBQ Rub & Sauce), BrusselsSprout-leaf Salad + Candy Apple Pie for dessert.
However, we forgot to take pictures of the process but the steps are outlined below and it is not complicated to make.
Roasted Potato Salad Makes 4 to 6 servings
4 cup quartered unpeeled small red potatoes (1 lb raw. = about 2 ½ cups) (white potatoes also work in this recipe; sometimes I peel them depending on the condition of the skins)
1 cup mayonnaise (I begin with about ½ cup and add only enough to make it creamy)
2 hard cooked eggs, chopped
4 slices bacon, chopped, crisply cooked, drained
¼ cup slices green onions
¼ teaspoon salt
¼ teaspoon pepper
- Heat oven to 425°.
- Place potatoes on 15x10x1” baking pan that have been lined with parchment paper; drizzle with olive oil.
- Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once.
- Place warm potatoes in a large mixing bowl; add dressing; mix in eggs, bacon, onions, salt and pepper and mix lightly.
- Serve warm.
Advance Preparation: Cook and chop eggs and bacon a day ahead; onions may also be slice.
Salad is best when the mayonnaise and condiments are added right before serving.
(If potatoes are done before mixing time, cover and keep warm in a warm oven.)
Note: I generally allow 1 cup of cut potatoes per person.