Roasted Potato Salad
Directions
- 1Preheat oven to 400 F.
- 2To a lined baking sheet add your bacon and cook for 18-20 minutes.
- 3Once done remove bacon and add to a plate lined with paper towel.
- 4Add your chopped potatoes to the same baking dish you cooked bacon in. Add ranch seasoning, salt and pepper, and mix until all potatoes are coated.
- 5Roast potatoes on 400 F for 45 minutes to an hour, mixing half way through. And once done let cool for 10 minutes.
- 6Cook your hard boiled eggs however you prefer. I cooked mine in air fryer 270 F for 15 minutes and transferred to an ice bath as soon as done cooking.
- 7To a large bowl add roasted potatoes, diced hard boiled eggs, diced red onions, green onions, chopped bacon.
- 8In a small bowl, mix dill, Greek yogurt, spicy brown mustard, salt + pepper, lemon juice, water, and whisk until combined.
- 9Pour sauce over potato mixture, mix and refrigerate for at least an hour before serving.
Ingredients
- 6 small red potatoes cut into bite size cubes
- 1 -2 Tbsp ranch seasoning of choice
- 6 slices cooked bacon
- 4 hard boiled eggs
- 0.75 cup Greek yogurt
- 2 -3 Tbsp spicy brown mustard
- 0.5 lemon juice
- 2 Tbsp water
- Salt
- pepper
- 0.5 cup red onion chopped
- 0.5 cup chopped green onions
- 2 -3 Tbsp fresh dill
Equipment
ovenbaking sheetpaper towelair fryerlarge bowlsmall bowl
Tips
- Roast potatoes until crispy.
- Cook hard-boiled eggs to your preference.
- Refrigerate the salad for at least an hour before serving.
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