Preheat oven to 400 degrees F.
3 medium Yukon gold potatoes, washed and diced
1 large onion, peeled and diced
6 strips thick side bacon, sliced into matchsticks
3 cloves garlic, peeled and finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
Line a baking sheet with parchment paper. Toss all ingredients together until well-coated and spread out into a thin layer on the baking sheet. Roast at 400 degrees F for about 20 minutes.
While the potato mixture is roasting, hard-boil four eggs.
In the meantime, prepare:
6-12 spears asparagus (depending on thickness), cut into about 2 inch pieces
3-6 green onions (depending on size) finely sliced
Place asparagus and green onions in a mixing bowl.
Peel and finely chop the eggs into the mixing bowl.
Add cooked potato mixture to the mixing bowl, with about 1/2 cup mayonnaise. Stir together ingredients. Cover and chill about two to three hours.
Serve on a bed of cool, crisp greens.
For a switch-up you could add 1 teaspoon of curry powder, or 1 teaspoon chili powder. Finely minced rosemary would also be wonderful.