Roasted New Potato Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This is a recipe from Southern Living but came to me through the Foods teacher at the high school were I work. Her advanced Foods class makes the staff lunch twice a year and this was from one of their meals. They do a great job!

I don't like normal mustard potato salad but I love this one!


Ingredients You'll Need

2 TBSP olive oil
2 pounds small red potatoes, diced
1/2 medium-size sweet onion, chopped
2 tsp. minced garlic
1 tsp. coarse salt
1/2 tsp freshly ground pepper
8 - 10 cooked crisp bacon slices, crumbled
1 bunch green onions, chopped
3/4 C. prepared Ranch dressing
Salt and pepper to taste


Directions

Place oil in a 15 X 10 jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.


Bake at 425 for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl.


Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.


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