This roasted potato salad is a tasty alternative to the typical picnic potato salad. Simply roast red potatoes then toss with bacon, eggs, green onion, celery, and mayo. Pretty easy to make, and you can adjust most ingredients to suit your tastes.
Ingredients
- 10 reds potatoes , cut into bite-sized pieces
- 2 teaspoons olive oil , or as needed
- 3 large hard-cooked eggs , chopped
- 3 slices cooked bacon , chopped
- 0.5 stalks celery , chopped
- 0.25 cups chopped green onion
- 1 cup mayonnaise
- salt and ground black pepper to taste
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
Spread potatoes onto a baking sheet; drizzle with olive oil.
-
3
Roast in the preheated oven until tender, about 45 minutes. Let cool at least 15 minutes.
-
4
Place roasted potatoes into a large salad bowl; add eggs, bacon, celery, and green onion. Stir in mayonnaise; season with salt and pepper. Cover and refrigerate until flavors meld, about 1 hour.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Thai-Inspired Pasta Salad
This is a flavorful combination of spicy and sweet flavors that represents a great flavor of Thai noodles with everyday ingredients.
Unique Spinach Noodles
These green spinach noodles have a very interesting texture and flavor — but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.
Grilled Mojo Chicken Salad With Asparagus and Oranges
The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.