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Side Dish






Roasted red potato salad with bacon

Everything's better with bacon, even potato salad!

Chef Ozzie Chavez
The Paisley Café, Orangevale


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Ingredients

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

Instructions

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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