Roasted Red Potato Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- salt and pepper to taste
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp olive oil
- 1/2 cup sliced green onions
- 1 tsp celery seed
- 1 cup celery thinly sliced
- 2 tbsp pickle relish
- 3 lbs red potatoes cut in quarters
- 1/4 cup cream cheese softened to room temperature
- 1 cup cooked bacon thinly sliced (i used turkey bacon, but regular is fine as well)
- 1/2 cup roasted red bell peppers thinly sliced
- 1/2 cup chopped hardboiled eggs
- Carbohydrate 42.5482184158057 g
- Cholesterol 64.3062500196456 mg
- Fat 28.7995146692779 g
- Fiber 4.40145192030683 g
- Protein 19.5041478974162 g
- Saturated Fat 9.3164215396273 g
- Serving Size 1 1 -7 (332g)
- Sodium 1141.57078337165 mg
- Sugar 38.1467664954989 g
- Trans Fat 8.16693541696779 g
- Calories 504 calories
Preheat the oven to 425 degrees and line a roasting pan with foil. Mix the potatoes with olive oil and season with salt and pepper (I used roughly 1/2 tsp of both salt and pepper, but feel free to season to taste). Bake for 40-45 minutes (making sure to stir/flip the potatoes with a spatula once every 15 minutes), or until potatoes are golden brown and fork tender. Allow to cool, about 10 minutes.In a small bowl, mix together mayonnaise, sour cream, and cream cheese. Once smooth, add in celery seed, and stir. Set aside.In a large bowl, lightly mash half of the roasted potatoes with a fork or pastry cutter. Add in the rest of the potatoes, celery, bacon, and roasted red peppers (as well as any other add-ins you want). Add the dressing, and stir until the salad is evenly coated with dressing.Chill for at least 1 hour before serving.Enjoy!
