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Roasted Red Potato Salad

Reviewed: Nov. 8, 2013
This is my go-to potato salad recipe for the last six months. I add a bit of garlic and sometimes some very finely chopped red onion to the mix. I have also split the mayo between mayo and lite sour cream. Letting the salad marinate for 4 or more hours makes the flavors more lively. I agree with Acura Lady -- crisping the potatoes in the oven is a great idea -- almost adds a slight nutty undertone. I also agree with Sarah Jo -- I add more bacon than suggested in the original. The dish has been a hit at every barbecue and pot luck that I have brought it to -- I always bring home an empty bowl. In my crowd, its loved by the kids and the adults.
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