3poundsred potatoesscrubbed and cut into bite size pieces (do not peel)
3hard boiled eggschopped
6-8slicesbaconfried and crumbled
1/2teaspoonfreshly ground black pepper
Preheat oven to 400 degrees.
Toss diced red potatoes (do not peel) with olive oil and spread in a single layer on a baking sheet. Roast for 15-18 minutes, turning once or twice, or until fork-tender and lightly browned.
Transfer the potatoes to a large bowl. While still warm, gently stir in the eggs, onion, and bacon. Add the mayonnaise, salt, and pepper, stirring just until all the potatoes are coated. Adjust the amount of mayo, if desired.
Serve immediately or chill and serve cold.
Always combine the potatoes with the other salad ingredients while the potatoes are still WARM. This creates a creamier dressing and guarantees that the flavors will blend together nicely.