Thursday, June 13, 2013

Roasted Potato Salad


3 lb bag small red potatoes
2 TBsp olive oil
8 strips of bacon (cooked and chopped)
1/2 cup mayonnaise
1 1/2 TBsp Dijon mustard
1 tsp smoked paprika
1 TBsp chives (chopped)
salt and pepper to taste

How to make it:

Preheat oven to 400 degrees.
Fry up the bacon till crisp, set on a paper towel-lined plate to cool.
Once cooled, chop into bite-size pieces, set aside.
Rinse and drain potatoes, dice into bite size pieces.
Place potatoes in bowl, drizzle with olive oil, sprinkle with salt and pepper.
Place potatoes on a parchment paper lined baking pan, bake for 40-50minutes or until golden and crispy.
Remove potatoes from oven place in a bowl, while still warm add the mayonnaise, Dijon mustard, and smoked paprika, mix until evenly coated.
Add in the bacon and chives, mix again.
Sprinkle with salt and pepper to taste, mix again.
Serve immediately and Enjoy!

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