Roasted Red Potato Salad

Name: Roasted Red Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 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

TOTAL TIME: Prep: 40 min. + chilling YIELD: 8 servings.

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

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

1. Place the 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.
2. 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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