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Roasted Red Potato Salad

 Roasted Red Potato Salad
I got this 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, 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
6-8 ServingsPrep: 40 min. + chilling


  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 hard-cooked eggs, sliced
  • 6 bacon strips, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika, optional


  • Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan.
  • Bake, uncovered, at 400° for 25-30 minutes or until tender and
  • golden brown, stirring occasionally. 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. Sprinkle with paprika if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 355 calories, 27 g fat (5 g saturated fat), 120 mg cholesterol, 412 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein.