Roasted Potato Salad
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
red skinned potatoes
small, quartered, unpeeled |
*
|
| 1 | cup |
salad dressing, mayonnaise style
|
|
| 2 | large |
eggs
hard cooked, chopped |
|
| 4 | slices |
bacon
crisped, drained, chopped |
|
| ¼ | cup |
scallions, spring or green onions
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
red skinned potatoes
small, quartered, unpeeled |
*
|
| 237 | ml |
salad dressing, mayonnaise style
|
|
| 2 | large |
eggs
hard cooked, chopped |
|
| 4 | slices |
bacon
crisped, drained, chopped |
|
| 59 | ml |
scallions, spring or green onions
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
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.
