Ingredients
Potatoes
- 3 pounds red potatoes cut into small cubes
- 2 teaspoons pepper
- 2 teaspoons Lawry’s season salt, see notes
- 2 tablespoons olive oil
Salad
- 1 medium red onion diced (or green onion or shallots)
- 8 pieces bacon, cooked and diced
- 6 large eggs, hard boiled to the doneness you prefer
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Recipe feeds a large group, cut in half for <10 people
Instructions
Potatoes
- Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.
- Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
- Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
- Allow to cool for at least 15 minutes before adding to the salad.
Salad
- In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
- Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
- Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
- Optional: Sprinkle with chopped parsley before serving.
Source: http://I am Baker