Seriously amazing! Seasoned to perfection!
INGREDIENTS
POTATOES
3 pounds of red potatoes cut into small cubes
2 teaspoons of salt, or to taste
2 teaspoons of pepper
2 teaspoons Lawry’s seasonal salt, see notes
2 tablespoons of olive oil
SALAD
1 medium red onion, chopped
8 pieces of bacon, cooked and cubed
6 large eggs, boiled to your preference.
1 cup of mayonnaise
1 tablespoon of yellow mustard
1/4 teaspoon dill herb
1/2 teaspoon of salt
1/4 teaspoon of pepper
INSTRUCTIONS
POTATOES
Preheat oven to 425°F. Prepare a foil tray lined with aluminum foil or parchment paper.
Place the cubed potatoes in a baking pan. Sprinkle with salt, pepper and seasonal salt. Sprinkle olive oil over them and then use your hands to throw the potatoes away, making sure each piece is covered.
Bake, uncovered, for 30-45 minutes, or until potatoes are crisp. Turn once in the middle of the baking process.
Allow to cool for at least 15 minutes before adding them to the salad.
SALAD
In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill and salt and pepper. (You can reserve 1-2 eggs to put on top instead of mixing them).
Using a spatula, gently stir the ingredients until they are completely combined and each potato is covered.
Can be served hot or refrigerated until ready to serve. If refrigerated, place in an airtight container.
Optional: Sprinkle with chopped parsley before serving.
RECIPE NOTES
As I mentioned in the blog post, I love salt and using it freely in the kitchen. If you don’t, please feel free to use less. While I would consider 1 tablespoon of salt in 3 pounds of potatoes at least, some may think that’s too much. Please feel free to reduce the suggested amounts of salt by half.