Roasted Potato Salad2012-09-19
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I love long holiday weekends. I love it when my daughters come home from school. Kayla brought Brettley home this weekend and two of the guys from Team India were in town as well. We Pho’d.
It was their first experience with Pho, and I think they liked it. Especially Joel, who likes super spicy food.
Then we made Pad Thai for dinner. Then we learned to “Dougie”.
Do you know how to Dougie? If not, watch the goofball video they made in their dorm room here.
WARNING…this song will stick in your head for three weeks. And you will find yourself feeling highly uncoordinated.
Anyway, after the Asian food day, it was cookout time and it called for a good old fashioned American potato salad. Here’s a quick and easy recipe to make for your next summer party or just on the weekend!
Cut up one 3 pound bag of red potatoes (skins on) into bite sized pieces. Preheat your oven to 400º.
Lay them out on a single layer on a foiled-lined baking sheet and drizzle them with a sprinkle of olive oil.
Don’t drown them! Sprinkle some salt and pepper over them and then toss them with your hands, making sure all sides get a light coating of the olive oil.
Roast them in the oven for about 30 minutes or just until the insides are fork tender and the outsides begin to crisp a little and brown.
Take one-half package of bacon and slice across the entire package to make one-half inch pieces. Toss them into a skillet over medium heat and cook until nicely browned and crispy.
When the bacon is done, remove it to a paper towel lined plate and then slice up one-half of a red onion and toss it right into the skillet and the leftover bacon grease. Actually drain all but just a very thin layer of the grease, then toss in the onions.
Cook it until it softens and begins to brown, but not too much. Let there be a little crunch left to it (about 5 minutes, tops). Remove it also to the paper towel-lined plate.
Now, let’s make the dressing. In the bottom of a bowl, add 3/4 cup of real mayonnaise, 1/2 teaspoon of apple cider vinegar, one tablespoon of Dijon mustard, one-half teaspoon of salt and 1/4 teaspoon of pepper and a sprinkling of sugar.
Mix it all together.
After your potatoes have cooled, dump them right on top of the sauce and give them a good stir.
This has by far become my favorite potato salad of late. The carmalization of the roasted potatoes just adds an extra something…
It’s just delicious.
Katie’s Printable Recipe – Roasted Potato Salad
Now, go learn to Dougie!
Want to see the video of Lance and I making this dish on my morning Rise & Shine segment? Click play below!
- one 3 lb. bag red potatoes, cut into bite-size pieces (skins on)
- ¼ c. olive oil
- ¾ t. salt
- ½ t. pepper
- ½ lb. bacon, cut into ½ in. pieces (1/2 package)
- ½ red onion, thinly sliced
- ¾ c. mayonnaise (real)
- 1 T. Dijon mustard
- ½ t. apple cider vinegar
- ½ t. sugar
- 1 t. salt
- ½ t. pepper
- Preheat oven to 400º. Line baking sheet (may require 2) with foil. Lay potatoes in single layer, drizzle lightly with olive oil and sprinkle with salt and pepper. Bake for around 25-30 minutes or until fork inserts easily and the outside is lightly browning and crispy. Remove to cool.
- Add bacon over medium heat to skillet.
- Stir often until bacon is browned and crisped.
- Remove to paper towel-lined plate to drain.
- Add onion to same skillet in bacon grease and saute over medium heat until a little softened but still a little crunchy, about 3-4 minutes.
- Remove to paper plate with bacon.
- Make sauce – add mayo, mustard, salt, pepper, vinegar, bacon and onion to large bowl.
- Mix well then add cooled potatoes and toss to coat.
- Chill at least one hour and serve
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