Roasted Red Potato Salad
Here's a delicious twist on the classic picnic potato salad. This version features roasted red potatoes, bacon, eggs, green onions, celery, and mayonnaise. It's a simple recipe, and you have the flexibility to customize most ingredients to your preference.
Ingredients
- 10 red potatoes, cut into bite-size pieces
- 2 teaspoons olive oil, or as needed
- 3 large hard-cooked eggs, chopped
- ½ stalk celery, chopped
- ¼ cup chopped green onion
- 3 slices cooked bacon, chopped
- 1 cup mayonnaise
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread potatoes onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes. Let cool for at least 15 minutes.
- Place roasted potatoes into a large salad bowl. Add hard-cooked eggs, celery, green onion, and bacon to potatoes; stir in mayonnaise and season with salt and pepper. Cover and refrigerate until flavors blend, about 1 hour.
Nutrition
Calories: 469kcalCarbohydrates: 44gProtein: 9gFat: 30gSaturated Fat: 5gCholesterol: 95mgSodium: 302mgPotassium: 1279mgFiber: 5gSugar: 3gVitamin C: 24mgCalcium: 42mgIron: 2mg
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