Roasted Red Potato Salad

15 Reviews

Prep: 25 min
Cook: 45 min
Ready In: 2 hr 25 min

“A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.” - by IcanCook?

Ingredients

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
1/2 stalk celery, chopped
1/4 cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

Hide Checklist

Directions

Preheat oven to 375 degrees F (190 degrees C).
Spread potato pieces onto a baking sheet and drizzle with olive oil.
Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Nutrition

Amount Per Serving (8 total)

Calories
456 cal
23%

Fat
28.5 g
44%

Carbs
43.8 g
14%

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

lzhuber

Oct. 21, 2012

"Simple and good. I added some fresh chopped basil but I would think other fresh herbs like dill or cilantro would be great too...." See more"

Sarah Jo

Oct. 24, 2012

"This is one of my most favorite ways to make potato salad. I like to double the amount of bacon and add a few spices to the mayonnaise. Also, when I roast the potatoes, I also sprinkle them with sea s..." See morealt/fresh ground pepper. The longer this sits, the better it gets!"

Susan

Aug. 12, 2012

"I made this based on a similar recipe (with lots of reviews) that seems to have disappeared. Anyway, it was very very good with roasted potatoes. I made lots of modifications based on the reviews of t..." See morehe other roasted red potato salad. Instead of green onion I roasted a chopped onion with the potatoes. I also salted and peppered the potatoes before roasting, and tossed them with olive oil and dijon mustard. I used less mayo, to taste, and added sweet relish. I'm not a huge potato salad fan, but I loved this and will make it again."

More Reviews