Side dishe for 10

Roasted Potato Salad

Name: Roasted Potato Salad
Total time: 75 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 lb baby red potatoes; 1/4 cup canola oil; 1 tbsp minced fresh rosemary; 2 tsp garlic salt; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 8 oz bacon; 4 hard boiled eggs; 1/2 cup chopped red onion; 2 tbsp chopped fresh chives; 1 cup mayonnaise; 2 tbsp red wine vinegar; 1 tbsp dijon mustard; 1 tbsp whole grain mustard

Roast seasoned baby potatoes, then combine them with bacon, eggs, vegetables, and a tangy mustard mayonnaise dressing.

$0.82per serving $

75 minstart to table

10servings

American Dairy-free Budget Side dishes Lunches Cold-weather comfort Winter Summer

Ingredients

2 lb baby red potatoes
1/4 cup canola oil
1 tbsp minced fresh rosemary
2 tsp garlic salt
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
8 oz bacon
4 hard boiled eggs
1/2 cup chopped red onion
2 tbsp chopped fresh chives
1 cup mayonnaise
2 tbsp red wine vinegar
1 tbsp dijon mustard
1 tbsp whole grain mustard

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Halve the potatoes and toss them with canola oil, rosemary, garlic salt, kosher salt, and black pepper.
Roast the potatoes on the baking sheet for 30 to 35 minutes, turning once, until tender and browned.
Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, then drain and crumble it.
Stir the mayonnaise, red wine vinegar, Dijon mustard, and whole grain mustard in a large bowl.
Fold in the cooled potatoes, bacon, eggs, red onion, and chives, then chill for 20 minutes.

Main ingredient on sale this week? See what to make with bacon on sale.