Um yes. Any kind. Yum.
I found this amazing recipe for Roasted Potato Salad in one of my favourite magazines, Chatelaine.
I have made it many times, and have adapted the recipe for my family’s taste.
Next to my mom’s home recipe, this is my fave.
I usually make it in the summer, but the days here are getting brighter, and our city is-a-meltin’!
So I felt like a summery dinner, and this salad was in order!
Hope you like it!
Roasted Potato Salad 2 lbs potatoes (about 6 medium sized) (**variation – you can add 1 sweet potato as well) 1 tbsp olive oil 2 tsp paprika 1 tsp garlic powder 1 tsp salt pepper 2 roasted red peppers 2 green onions sliced 6 dill pickles, sliced 1-2 tbsp fresh dill 4 slices bacon, cooked and chopped 1/4 cup mayonnaise 1/4 cup sour cream
Combine potatoes with olive oil and spices.
Cut up red pepper into bite size pieces.
Place potatoes and peppers on a lightly greased cookie sheet.
Roast at 400 degrees for 25-35 minutes.
(Note: The red peppers and sweet potato cook fast and will get mushy. Just check periodically to see how they are doing, and if they need to be removed before the potatoes.)
Combine mayonnaise and sour cream in a separate bowl.
Then, in a serving dish, mix everything together: cooked bacon, mayo mix, onion, dill, pickles.
Add warm potatoes and peppers.
Serve warm or cold. It’s great the next day too!
Goes great with hamburgers or BBQ!
Here’s hopin’ for spring…