Transform everyday potato salad into something extraordinary with Roasted Potato Salad. The extra step in making Roasted Potato Salad is really worth it.
What You Need
Original recipe yields 8 servings
4 cups quartered unpeeled small red potatoes
3/4 cup MIRACLE WHIP 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. pepper
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.