Welcome Fellow Food Enthusiasts

Tuesday, August 23, 2011

Roasted Red Potato Salad {MY FAVE!}

Drum roll please... Here it is.  My FAVORITE salad this summer.  (Thank you Nopper Family for showing me this divine dish!) This is the best potato salad I've ever had. Period.  What I love about this salad is that it isn't your typical dill and potato salad, and second to that is how surprisingly easy and simple it is.  Check it...

red potatoes, roasted and diced
hard boiled eggs, chopped
bacon, cooked and chopped
green onion, diced
a little bit o' Miracle Whip
Salt n Peppa

...I'm not putting how much to use of each ingredient because it's best to make it the way you love best.

Place diced potatoes on a cookie sheet (sprinkle with olive oil and this seasoning salt - or one of your choice - for added flavor).  Roast at 425 degrees until lightly toasted - about 40 to 45 minutes.  At the same time you are roasting your potatoes you can cook your bacon! Place bacon strips on a greased cooling rack, then place the cooling rack with the bacon in a cookie sheet.  I find this is the best way to cook bacon.  The grease drains off of the bacon down into the cookie sheet for less fat!  And the bacon is unreal it's so good!  Be careful not over cook your bacon - it will cook a lot faster than the potatoes.

Once all ingredients are cooked and chopped up, mix in a large bowl.  Add Miracle Whip to taste (I usually use about 1/2 to 3/4 cup).  Salt and pepper to taste (love using freshly ground pepper with this...yum!)

Serve warm.

You have to try this salad!  And when you do, return and report!  I'd love to hear what you thought!

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