Roasted Red Potato Salad Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup mayonnaise
- 1 medium onion chopped
- 6 bacon strips cooked and crumbled
- paprika optional
- 2 pounds red potatoes cut into 1-inch cubes
- 4 hard-cooked eggs sliced
- Carbohydrate 27.4729723238785 g
- Cholesterol 14.0000000118349 mg
- Fat 13.3732472891334 g
- Fiber 2.62328856149585 g
- Protein 3.10304830139519 g
- Saturated Fat 2.0518815410172 g
- Serving Size 1 1 -8 serving (191g)
- Sodium 327.89353506266 mg
- Sugar 24.8496837623826 g
- Trans Fat 11.2296226448427 g
- Calories 240 calories
Directions Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400degrees 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. Originally published as Roasted Red Potato Salad in Country Extra September 1995, p51 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. Print Add to Recipe Box Email a Friend
