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Roasted Potato Salad
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Roasted Potato Salad

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
4 cups quartered unpeeled small red potatoes
1 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
4 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
2 hard-cooked egg s, chopped
1/4 cup sliced green onion s
1/4 tsp. salt
1/4 tsp. pepper
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Let's Make It
1
Place potatoes in 15x10x1-inch baking pan sprayed with no stick cooking spray.
2
Bake at 425°F for 30 to 35 minutes or until potatoes are tender and golden brown, stirring once.
3
Mix dressing, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6
* 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.
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