Recipe: Roasted Potato Salad

ROASTED POTATO SALAD

"Here's a potato salad that's easy (you don't have to peel the potatoes and you cut them while they're still raw) and very tasty. The roasting gives them a depth of flavor not usually found in potato salad."

2 pounds new potatoes, diced
2 tablespoons olive oil
Salt and pepper (to taste)
1/2 pound bacon, chopped and browned
1 cup red onion, chopped
4 hard-boiled eggs, peeled and chopped
1 tablespoon parsley, finely chopped
1 tablespoon dill, finely chopped
mayonnaise (to taste)
juice of 1 lemon

Preheat the oven to 400 degrees F.

In a mixing bowl, toss the potatoes with 2 tablespoons olive oil, salt, and pepper. Place the potatoes on a baking sheet.

Roast for 35-40 minutes or until done. Remove from the oven and cool completely.

In a large mixing bowl, toss the cooled potatoes with the bacon, red onion, hard-boiled eggs, parsley, and dill. Season with salt and pepper. Stir in the mayonnaise and lemon juice. Mix thoroughly.

Cover with plastic and refrigerate at least one hour to develop flavors.

Source: Dave