Roasted Potato Salad

By SallySmo

Ingredients

• 2# new potatoes, quartered
• 1 C plus 2 Tbsp olive oil
• salt
• fresh ground black pepper
• 1 egg
• juice of 3 lemons
• 1 Tbsp chopped garlic
• 1 Tbsp creole mustard
• 1/2 C chopped green onions
• 1/2# bacon, chopped and browned until crispy
• 1 C chopped red onions
• 4 hard-boiled eggs, peeled and sliced
• 1 Tbsp fine chopped parsley leaves
• 1 Tbsp fine chopped fresh dill

Preparation

Step 1

Preheat oven to 400 °F. In mixing bowl, toss potatoes with 2 Tbsp of olive oil. Season potatoes with salt and pepper. Place potatoes on baking sheet and roast for 35-40 minutes. Remove potatoes from oven and cool completely.

In a food processor fitted with metal blade, add egg, juice from 1 lemon, mustard, garlic and green onions. Puree until smooth. Season mixture with salt and pepper. With machine running, slowly add remaining olive oil until all of oil is used and mixture is thick.

Reseason mayonnaise with salt and pepper. In large mixing bowl, toss potatoes with the bacon, red onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the remaining lemon juice. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

-Emeril