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Roasted Red Potato Salad

By: Ginger Cusano

"I got this recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, just what I need in my busy life. I learned how to cook from the two best cooks I know - my mom, Arline, and my Grandma Etta."

Rate/Review | Read Reviews (117)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 pounds red potatoes, cut in 1-inch cubes
1 medium onion, chopped
4 hard-cooked eggs, sliced
6 bacon strips, cooked and crumbled
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Directions

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.