Venango County Recipe of the Day: Roasted Red Potato Salad

| July 1, 2019

Try this flavorful potato salad for your Fourth of July picnic!

Roasted Red Potato Salad


2 pounds red potatoes, cut into 1-inch cubes
1 medium onion, chopped
4 hard-cooked eggs, sliced
6 strips of bacon, cooked and crumbled
1 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper


~Preheat oven at 400°.

~Place the potatoes in a greased 15x10x1″ baking pan. Bake uncovered for 25-30 minutes, stirring occasionally. Cool for 15 minutes.

~Transfer to a large bowl. Add onion, eggs, bacon, mayonnaise, salt, and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika.

~Makes eight servings.

Copyright © 2020 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Local News, News, Recipes, Salad