Roasted Potato Salad
Seriously amazing! Seasoned to perfection!
Ingredients
Potatoes
- 3 pounds red potatoes cut into small cubes
- 2 teaspoons pepper
- 2 teaspoons Lawry's season salt, see notes
- 2 tablespoons olive oil
Salad
- 1 medium red onion diced
- 8 pieces bacon, cooked and diced
- 6 large eggs, hard boiled to the doneness you prefer
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Potatoes
- Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.
- Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
- Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
- Allow to cool for at least 15 minutes before adding to the salad.
Salad
- In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
- Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
- Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
- Optional: Sprinkle with chopped parsley before serving.
Notes
As I mention in the blog post, I love salt and using it liberally in cooking. If you do NOT, please feel free to use less. Please feel free to cut the suggested seasoned salt amounts in half! (You can always add more at the end.)