Recipe of the Week!

Join in the fun and link up over at Thirty Something?

I was going to post my disaster recipe last week, but I never got around to it.  Sorry!  So here it is for this week:

Roasted Potato Salad

5 lb bag of red potatoes, cubed into pieces that are roughly the same size, I also leave skins on, but it's up to you

5 strips of bacon, cooked until crispy, then crumbled

3 hard boiled eggs, chopped into what ever size you like

1-2 stalks of celery diced

1 cup mayo

1-2 tablespoons mustard, I've used spicy brown and Dijon and they are both excellent, I like mustard, so I add the 2 tablespoons

1 teaspoon cider vinegar

2 teaspoons white sugar

salt and pepper to taste

Preheat oven @ 450, spray cookie sheet with PAM, spread potatoes evenly on pan (you might need 2 pans), spray tops of taters with PAM and sprinkle with salt and pepper

Bake for about 30 minutes or until they are as brown as you like them, turning occasionally.

Mix together mayo, mustard, vinegar, and sugar until sugar is dissolved.

When potatoes are done, let them come to room temp before you add to the dressing. 

Toss in bacon, celery and eggs.  Make sure everything is coated, then I sprinkle the top with a bit of Paprika for some color.  Chill until serving time!

This is my new favorite potato salad recipe, the roasted flavor of the potato is awesome!  It's really forgiving and can be tweaked to the way you like it.  I would add chopped onion too, but Hubby doesn't like raw onion flavors in anything, so I skip it. 

Happy Eating!!!