Finally Friday: Roasted Red Potato Salad
July 13, 2018
This was an unexpected hit for a recent BBQ meal so I thought it’d be good to share before we run out of BBQ season. No pictures, I’m afraid, I didn’t have time to snap any before half of it was devoured. In the spirit of true home-style hosting, we sent most of the remainder home with the guests who liked it best.
Ingredients
10 red potatoes, cut into bite-size pieces
olive oil, as needed
3 hard-cooked eggs, chopped into tiny bits
1/2 stalk celery, chopped into tiny bits
3 slices cooked bacon, chopped into tiny bits
1/4 cup mayonnaise
1/2 cup sour cream
salt and ground black pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
- Spread potato pieces onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
- In a large bowl, combine potatoes with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper.
- Cover and refrigerate for 1 hour to let flavors blend.
Ummm, this sounds delicious! DROOOOL.
NZ Muse recently posted…The one question I hate being asked, as a pregnant woman…