Roasted Potato Salad Recipe

Peel the red onion and cut it into 1 2 inch pieces.

Roasted potato salad recipe. Place cut side up in a greased 15x10x 1 in. Place the potatoes in a greased 15x10x1 in. Roast in the preheated oven until tender about 45 minutes.

Spread out onto a baking sheet and bake for 55 minutes. Peel if desired and then cut them into bite sized pieces about 1 2 inches to 3 4 inches big. Place roasted potatoes into a large salad bowl and combine with hard cooked eggs celery green onion and bacon.

Transfer to a large bowl. It s up there as one of the most popular side dishes all year round but really comes into its own during summertime. Cool for 15 minutes.

Cut the potatoes in half or quarters into a bowl. Add onion eggs bacon mayonnaise salt and pepper. Add 2 tablespoons of the olive oil 3 4 teaspoon of salt and the pepper.

Brush the foil lightly with a small amount of olive oil. Add the red peppers onions and reserved beans to the pan. Cool for 10 15 minutes.

Step 1 preheat oven to 375 degrees f. Serve this much loved classic with grilled fish roasted meat or as part of your barbecue picnic or buffet spread. Heat the oven to 425 f.