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 all year long.
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.