INSTRUCTIONS
POTATOES
- Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.
- Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
- Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
- Allow to cool for at least 15 minutes before adding to the salad.
SALAD
- In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
- Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
- Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
- Optional: Sprinkle with chopped parsley before serving.