Roasted Potato Salad

By KeyIngredient

Ingredients

• 2 lbs red potatoes (about 6 medium sized)
• 1 Tbsp olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 4 slices bacon
• 2 roasted red peppers, coarsely chopped
• 2 green onions, thinly sliced
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Details

Servings 6

Preparation

Step 1

Place oven racks in top and bottom thirds of oven. Preheat oven to 400F. Leave skin on potatoes and cut into medium-sized chunks. Place in a large bowl. Drizzle with oil and sprinkle with paprika, garlic powder and salt. Toss until evenly coated. Tumble onto large baking sheet and spread out as much as possible in one layer.

Place bacon on a smaller baking sheet. Roast bacon in top third and potatoes in bottom third of oven until bacon is crisp (15 to 20 minutes) and potatoes are fork tender (30 to 35 minutes). There is no need to stir the potatoes or turn the bacon while roasting.

When bacon is done, remove from oven and place slices on paper towls to soak up excess fat.

Meanwhile, place the red peppers and green onions into a large bowl. Stir in sour cream and mayonnaise. As soon as potatoes are done, add to mayonnaise mixture. Stir until potatoes are evenly coated. Crumble bacon over top and stir to mix.

Serve salad warm or at room termperature. Makes 6 servings.