Roasted Potato Salad (Printable Version)
A savory dish blending roasted potatoes, bacon, eggs, and creamy dressings for rich flavor and texture.
# What You'll Need:
→ Potatoes
01 -
10 red potatoes, cut into bite-size pieces (approx. 5 pounds)
02 -
2 teaspoons olive oil, or as needed
→ Add-ins
03 -
3 large hard-cooked eggs, chopped
04 -
½ stalk celery, chopped
05 -
¼ cup green onion, chopped
06 -
6 slices cooked bacon, chopped
→ Dressings
07 -
½ cup mayonnaise
08 -
2 tablespoons blue cheese dressing
09 -
2 tablespoons sour cream
→ Seasonings
10 -
Salt, to taste
11 -
Ground black pepper, to taste
12 -
Paprika, to taste
# Step-by-Step Guide:
01 -
Set oven temperature to 375°F (190°C).
02 -
Spread the cut potatoes evenly on a baking sheet and drizzle with olive oil.
03 -
Bake the potatoes in the preheated oven until tender, approximately 45 minutes. Remove and let cool for at least 15 minutes.
04 -
Transfer cooled roasted potatoes to a large bowl. Add chopped hard-cooked eggs, celery, green onion, and bacon.
05 -
Incorporate mayonnaise, blue cheese dressing, and sour cream. Season with salt, black pepper, and paprika. Mix thoroughly.
06 -
Cover the salad and refrigerate for about 1 hour to allow flavors to meld before serving.
# Additional Notes:
01 -
Allow the roasted potatoes to cool completely before mixing to ensure the salad retains the ideal texture.