This Red Potato Salad takes your favorite salad to the next level by roasting the potatoes first. Throw in some bacon, sour cream, egg, a little dill and you've just created the WOW factor for your next picnic!
2-3Tablespoonsfresh dill,chopped, or 2 teaspoons dried dill
2teaspoonssalt
½-1teaspoonblack pepper
¼lb.bacon,cooked and crumbled
2hard boiled eggs,chopped
Salad
½cupred onionchopped
¾-1cupcelery,chopped
¼-1/2cupred or orange bell peppers,chopped
½cupmayonnaiseadjust to your taste
½cupsour cream
2teaspoonsyellow mustard
Instructions
Preheat grill to 350 degrees.
Cut a big enough piece of heavy duty aluminum foil to fit cut-up potatoes with enough room to fold over and seal.
Wash potatoes and cut them in half. Pat dry. Place in bowl and toss with olive oil to coat. Add dill, salt & pepper. Place on foil and fold up to seal.
Place packet on grill and cook for 10 minutes per side. Remove from grill and let cool slightly. Empty packet into large bowl and place in refrigerator to chill for at least 2 hours.
While potatoes are roasting, cook bacon and set aside to cool. When cool, crumble.
Cook eggs and let cool slightly, then peel. Chop and set aside.
When potatoes have chilled sufficiently, add the remaining ingredients along with the crumbled bacon and chopped egg. Toss to coat well.
Store in refrigerator to let flavors marry.
Notes
Best potatoes to use - red bliss potatoes, baby red potatoes, red new potatoes, new potatoes, fingerling potatoes, Yukon goldDressing options - mayonnaise alone, mayo & yogurt, Miracle Whip, Italian dressing, your favorite vinaigrette, olive oil & vinegar, pesto, or tahini.Oven Roasting method - Preheat the oven to 425 degrees. Quarter baby red potatoes and toss with olive oil, dill, salt, and pepper. Place on a baking sheet, cover with foil and bake 30-45 minutes, flipping halfway through.