I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
Roasted Red Potato Salad
Roasted Potato Salad Tips
Can you use other kinds of potatoes when making roasted potato salad?
Besides red potatoes, you can use other potatoes like Yukon Gold and fingerling potatoes to make roasted potato salad. (If you rely on the good ol’ russet, you’ll want to peel them first.) No matter which kind you use, it’s important to cut them uniformly for even roasting. Learn more about the different types of potatoes to use in every recipe.What can you serve with roasted potato salad?
Roasted red potato salad is one of those classic sides that can be served with just about anything! Try pairing it with meat loaf, barbecued chicken, baked ham or sandwiches.Can you make roasted potato salad ahead of time?
Yes! You can make roasted potato salad ahead of time. When covered and refrigerated, it will stay fresh for 3 to 4 days.—Julie Schnittka, Taste Recipes Senior Editor
Roasted Red Potato Salad
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 2 pounds red potatoes, cut into 1-inch cubes
- 1 medium onion, chopped
- 4 hard-boiled large eggs, sliced
- 6 bacon strips, cooked and crumbled
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika and minced fresh parsley, optional
Directions
- Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender and golden brown, stirring occasionally, 25-30 minutes. Cool for 15 minutes.
- Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. If desired, sprinkle with paprika and parsley.
Nutrition Facts
3/4 cup: 355 calories, 27g fat (5g saturated fat), 120mg cholesterol, 412mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.
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