This Roasted Red Potato Salad recipe with egg, bacon and green onions makes it a favourite go-to for a quick and delicious side dish.
Roasted Red Potato Salad
In an effort to break free from the boring standard mashed potatoes, we’ve been enjoying baby red potatoes quite a bit lately. To be honest, it’s a most welcome and delicious change.
The cooler months brings the need for Oven Roasted Red Potatoes. Take this yummy recipe just a step further with the addition of some herbs and cheese, and you have Garlic Herb Parmesan Roasted Red Potatoes.
Change the shape with Smashed Red Potatoes, and you have a potato side that resembles crisp oven fries. Add some sour cream and chives and you have a loaded smashed side dish that is sure to please the crowds.
See? I told you we’ve been crushing on baby red potatoes lately. I’m happy to have such an array of delicious recipes in this space, for all to enjoy.
This Roasted Red Potato Salad is one that will be loved all year round. While it’s a perfect side for summer picnics and barbecue meals, I can’t help but to also love it in the winter months as well.
Why? The taste! It’s full of flavour thanks to the addition of creamy mayo, bacon, chives and hard-boiled egg. Plus, once the potatoes and eggs are cooked – it’s put together in no time.
How to make Roasted Red Potato Salad?
first you oven roast the baby red potatoes in oil. They come out tender, flavourful with a touch of crisp on the outsides. At the same time, boil some eggs, so you have hard boiled eggs to toss into the mix too.
One tip I’ve been using lately to speed up the peeling process, is to put a hard boiled egg and some water in a plastic container with a well-secured lid. Shake the container well and you’ll be happily surprised that the shell either comes off entirely or enough that it comes off very clean. It’s a time and sanity saver for sure.
Also to note, this Roasted Red Potato Salad recipe is very forgiving as well, and can be easily customized to suit individual taste. My recipe below includes green onion and bacon, yet you can also add chopped celery, peppers or any ingredient you see fit.
I wouldn’t skip on roasting the potatoes though – that step truly makes this recipe and I don’t think it would be quite the same with a boiled potato. Just 18 minutes baked in the oven and they are cooked perfectly with full flavour. It’s well worth the time.
This potato salad is irresistible, give it a try now and completely fall in love before summer.
- 2 lbs baby red potatoes, cut into 1 inch potions
- 4 hard boiled eggs
- 3 green onions, chopped
- 6 bacon strips, cooked and chopped
- 3/4 cup mayonnaise
- 3 tbsp olive oil
- salt and pepper, to taste
- paprika, optional
- Preheat oven to 400 degrees. Toss potatoes and olive oil in a bowl to coat and place them on a cookie sheet. Bake uncovered for 18-20 minutes, turning once. They are done when the largest piece is tender when pierced with a fork. Set aside to cool.
- When cooled, put potatoes into a large bowl and add in the chopped hard boiled eggs, green onion, bacon, mayonnaise and salt and pepper. Mix gently to combine well.
- Cover and refrigerate for at least 3 hours to overnight. Sprinkle with paprika before serving if you wish. Not necessary, it's a garnish.
Nutrition Information:Yield: 7 Serving Size: 7 people
Amount Per Serving: Calories: 431 Saturated Fat: 7g Cholesterol: 129mg Sodium: 336mg Carbohydrates: 21g Fiber: 2g Sugar: 2g Protein: 8g