"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Potato Salad Recipe

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This recipe for Roasted Potato Salad, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Jones
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups quartered unpeeled small red potatoes
1 cup mayonnaise (light)
4 slices bacon , chopped, crisply cooked
2 hard cooked eggs, chopped
1/4 cup sliced green onions
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dill weed
heart of celery

Directions:
Directions:
Heat oven to 425. Place potatoes on a 15x10x1 inch baking pan sprayed with no stick cooking spray. Bake 30 - 35 minutes or until potatoes are tender and golden brown, stirring once. Mix mayo, bacon, eggs, onions, salt, pepper and dill weed in large bowl. Add potatoes, mix lightly.

Personal Notes:
Personal Notes:
Serve warm or chilled.
Makes 6 servings.

 

 

 

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