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Roasted red potato salad with bacon

Recipe by:Chef Ozzie Chavez
The Paisley Café, Orangevale


  • 4 lb. small red potatoes, cut into quarters
    Olive oil
    1 sprig fresh rosemary, chopped
    1 cup sour cream
    1 cup mayonnaise
    1 lb. bacon, cooked crisp and chopped
    6 eggs, hard-cooked and grated
    1 small red bell pepper, finely diced
    1/2 small red onion, finely chopped
    Salt and pepper, to taste


Preheat oven to 375 degrees. Spread potato pieces on a baking sheet. Drizzle with olive oil and sprinkle with rosemary. Roast until tender, about 40 minutes. Remove from oven and let cool at least 15 minutes.

Place roasted potatoes in a large bowl and combine with sour cream and mayonnaise. Stir in bacon, eggs, bell pepper and onion. Season to taste with salt and pepper. Cover and refrigerate for 1 hour to let flavors blend.

Serves 6

Photo: © 2019 Fred Greaves

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