Roasted Potato Salad

So we’re now into the hot, sticky days of summer. Cooking is just too much to think about. Full blown meals are just too much to think about. Salads are on the menu again. And today, trying to think up a new twist on an old favourite, potato salad, and wanting to make it a complete meal, I’ve come up with this variation. Already it’s yum. I can imagine what it’s going to be like once fully chilled for tonight’s dinner.

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.

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