Print: Roasted Potato Salad

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.

Prep

14 min

Cook

41 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/roasted-potato-salad