I love having several options of potato salad in my repertoire, especially when I'm looking for different alternatives for pot luck gatherings or backyard bbq's, especially during the spring and summer months. Most potato salads purchased in stores are either, in my opinion, laden with too much vinegar or doused heavily in mayonnaise.
This particular version of my Roasted Red Potato, Bacon & Egg Salad incorporates lip-smacking bacon and hard boiled eggs into the mix along with some garden-fresh veggies for a little textural crispness and a mixture of sour cream and mayonnaise, lightening up the palate a little. The tanginess from the sour cream and the lusciousness from the mayo make for a great combination of dressing and the regular or lite versions of these can be used in this recipe (or a combination).
Please note, that if you are taking dairy based side dishes to a park or any outdoor venue, make sure you serve the container over a bed of ice to keep it to 40 degrees F. (dairy spoils pretty rapidly, especially in the sunshine).
8 cups red potatoes, cubed
2 tbsp. olive oil
ground black pepper
8 hardboiled eggs
1 lb. bacon, cooked and chopped
1/2 cup Italian parsley, chopped
5 green onions (spring), finely sliced
1/4 cup celery, finely sliced
1 cup sour cream (regular or lite)
1 cup mayonnaise (regular or lite)
Salt and pepper to taste
Preheat the oven to 400 degrees F.
1. Toss the potatoes in the olive oil and sprinkle liberally with the salt and pepper. Arrange on a parchment lined shallow sheet pan and roast in the oven until tender, approximately 40 minutes. Let the potatoes cool and refrigerate.
2. In a large bowl add the chopped boiled eggs, bacon, parsley, green onions and celery. Combine everything with the chilled potatoes. Combine the sour cream and mayonnaise and add to the ingredients. Mix everything together well, taste and adjust seasoning with salt and pepper to your liking.
Arrange the potato salad into a bowl and garnish with a couple of sprigs of parsley and extra green onions if you wish.