Roasted Potato Salad
From conner909 16 years agoIngredients
- 2 pounds new unpeeled potatoes, quartered shopping list
- 1 cup plus 2 tablespoons olive oil shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 1 egg (not cooked) shopping list
- juice of three lemons shopping list
- 1 tablespoon chopped garlic shopping list
- 1 tablespoon creole mustard shopping list
- ½ cup chopped green onions shopping list
- ½ pound bacon, chopped and browned until crispy shopping list
- 1 cup chopped red onions shopping list
- 4 hard-boiled eggs, peeled and sliced shopping list
- 1 tablespoon finely chopped parsley leaves shopping list
- 1 tablespoon finely chopped fresh dill shopping list
How to make it
- Preheat the oven to 400 degrees.
- In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper.
- Place the potatoes on a baking sheet and roast for 35 to 40 minutes.
- Remove the potatoes from the oven and cool completely.
- In a food processor, fitted with a metal blade, add the uncooked egg, juice from one lemon, mustard, garlic and green onions.
- Puree until smooth.
- Season the mixture with salt and pepper.
- With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick.
- Re-season the mayonnaise with salt and pepper.
- In a large mixing bowl toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill.
- Season the mixture with salt and pepper.
- Stir in the mayonnaise and the remaining lemon juice.
- Mix thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least one hour.
The Rating
Reviewed by 2 people-
This looks like a great recipe, I look forward to trying it this summer.
sunny in Portland loved it
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