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Salads & sides

Roasted Potato Salad

Roasted Potato Salad recipe
photo by:kraft
Sure, the roasting adds an extra step in this potato salad recipe. But together with hard-cooked eggs and bacon, trust us—it's worth it!
time
prep:
50 min
total:
50 min
servings
total:
8 servings, about 1/2 cup each
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What You Need

4
cups  quartered unpeeled small red potatoes
3/4
cup  MIRACLE WHIP or MIRACLE WHIP Light Dressing
4
slices  OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
2
 hard-cooked eggs, chopped
1/4
cup  green onion slices
1/4
tsp.  salt
1/4
tsp.  pepper

Make It

PREHEAT oven to 425°F. Place potatoes in 15x10x1-inch baking pan sprayed with cooking spray.

BAKE 30 to 35 minutes or until potatoes are tender and golden brown, stirring after 20 minutes.

MIX dressing, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled.

Kraft Kitchens Tips

Storage Know-How
Store potatoes in a cool, dry well-ventilated place away from light. Never refrigerate them as the cold temperature converts the starch to sugar and affects the taste.
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