RED POTATO SALAD
My favorite go-to recipe for a quick and delicious picnic side
Hard boiled eggs
Green onions | Bacon
Olive Oil | Mayonnaise
Salt | Pepper
Toss chopped, unpeeled red potatoes with olive oil until well coated, then spread into a single layer on a baking sheet.
Cook in the oven for about 15 minutes at 400 degrees until they are soft enough to poke with a fork.
Be sure to stir and flip the pieces once or twice so they brown evenly.
Once the potatoes are done, add them to a large bowl with the prepped ingredients.
Gently stir in the mayonnaise until everything is well coated.
Roasted potato salad can be served immediately or chilled first, depending on your preference.
Fig Caprese Salad
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