Daily Archives: July 10, 2014

Summer Time #03 – Potato Salad

summertime Roasted Red Potato Salad

Makes 8 servings

Prep: 25 minutes
Cook: 45 minutes
Cool: 60 minutes (or longer it enhances the flavor)

Shopping List:

  • 10 red potatoes, cut into bite-size pieces
  • olive oil, or as needed
  • 3 hard-cooked eggs, chopped
  • ½ stalk celery, chopped
  • 25 gr or ¼ cup chopped green onion
  • 3 slices cooked bacon, chopped
  • 235 ml or 1 cup mayonnaise
  • salt and freshly ground black pepper to taste

Red-Potatoes02TO MAKE:

  1. Preheat oven to 190° C or 375° F.
  2. Spread potato pieces onto a baking sheet and drizzle with olive oil.
  3. Roast in the preheated oven until tender, about 45 minutes.
  4. Remove from oven and let cool at least 15 minutes.
  5. Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon.
  6. Stir in mayonnaise and season to taste with salt and freshly ground black pepper.
  7. Cover and refrigerate for 1 hour to let flavors blend.

Note 1: To make it a bit easier, put the diced potatoes in a freezer bag and add salt, freshly ground black pepper, olive oil and a little Dijon mustard. Mix everything all together really good, then dump onto a baking sheet to roast.
Note 2: Use turkey bacon for a change.
Note 3: Serve the chopped boiled eggs as a garnish for people with an egg issue. (like I do)
Note 4: Add a bit of garlic and some very finely chopped red onion to the mix.
Note 5: You can also split the mayo between mayo and lite sour cream. Letting the salad marinate for 4 or more hours makes the flavors more lively.

ENJOY !

Amount Per Serving Main recipe.
Calories: 456
Total Fat: 28.5g
Cholesterol: 92mg
Sodium: 298mg
Total Carbohydrates: 43.8g
Dietary Fiber: 4.6g
Protein: 8.5g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20140710-ST03-Roasted-Red-Potato-Salad