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Roasted Potato Salad

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

35 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 cups red skinned potatoes
small, quartered, unpeeled
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1 cup salad dressing, mayonnaise style
2 large eggs
hard cooked, chopped
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4 slices bacon
crisped, drained, chopped
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¼ cup scallions, spring or green onions
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¼ teaspoon salt
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
946 ml red skinned potatoes
small, quartered, unpeeled
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237 ml salad dressing, mayonnaise style
2 large eggs
hard cooked, chopped
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4 slices bacon
crisped, drained, chopped
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59 ml scallions, spring or green onions
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1.3 ml salt
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1.3 ml black pepper
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Directions

Heat oven to 450℉ (230℃).

Place potatoes in large baking pan sprayed with non-stick cooking spray.

Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once.

Mix dressing, eggs, bacon, onions, salt and pepper in large bowl.

Add potatoes and mix lightly, to minimize breakage.

Serve warm or chilled.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 22468% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 527mg 22%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 3%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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