By: Revanche

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).

1. Spread potato pieces onto a baking sheet and drizzle with olive oil.
2. Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
3. 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.
4. Cover and refrigerate for 1 hour to let flavors blend.

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