Oven-Roasted Bacon and Potato Salad

Ingredients

- 2 pounds baby red potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon
- 1 medium yellow onion, finely chopped
- 1/2 cup mayonnaise

Instructions

1. Preheat the Oven:
- Preheat your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

2. Prepare the Potatoes:
- Wash and halve the baby red potatoes. Place them in a large mixing bowl.
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss the potatoes to evenly coat them.

3. Roast the Potatoes:
- Spread the seasoned potatoes on a large baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and tender. Stir halfway through to ensure even cooking.

4. Cook the Bacon:
- While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. About 8-10 minutes.
- Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble into smaller pieces.

5. Sauté the Onion:
- In the rendered bacon fat left in the skillet, add the finely chopped yellow onion.
- Sauté over medium heat until the onion has softened and turned golden brown, about 5 minutes.

6. Combine Ingredients:
- In a large serving bowl, combine the roasted potatoes, crumbled bacon, sautéed onion, and 1/2 cup of mayonnaise.
- Gently mix until all the ingredients are well combined and coated.

7. Serve:
- Serve the salad warm or at room temperature for optimal flavor enjoyment.

Total Time

PT50M
50 minutes

Type of Dish

Lunch

Keywords

Oven-Roasted, Potato Salad, Bacon, Baby Potatoes, Lunch Recipe, Easy Lunch, Homemade Salad, Roast, Family Meal, Summer Salad

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,524

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