Tuesday, August 26, 2014

Bacon Roasted Potato Salad

We love Potato Salad, it is a great side that will go with just about anything and it is always a big hit at a Bar B Que, or a cover dish luncheon or supper. I found the inspiration for this recipe on my Linky Party, Full Plate Thursday. In January of 2011, I launched the Thursday Recipe Party where The Greatest Cooks On The Planet Gather every Thursday.One of the Great Cooks that is a regular contributor at the party is Diane at Mamaldiane, she always brings great food and often times inspires me to try a recipe or develop a whole new approach to an old classic. She recently shared a Potato Salad at the party that inspired this recipe that we just love and hope you will enjoy it!

Roasted Potato and Bacon Salad

Bacon Roasted Potato Salad
Miz Helen's Kitchen
Inspired By Diane At Mamaldiane
Ingredients
6 slices bacon, cooked crisp and drained well
Potatoes
2 pounds of small white and red potatoes, skin on, chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
Sauce
3/4 cup Mayonnaise or Miracle Whip
1 cup sour cream
6 to 8 tablespoons yellow mustard (to taste)
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Add To The Potatoes
2 boiled eggs,chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
1/4 cup sweet pickle relish
1/4 cup dill pickles, chopped fine
1/4 cup parsley, chopped
Directions
Cook 6 slices of bacon then drain on paper towels, set aside
Wash and chop potatoes, place on a large baking sheet and toss with salt, pepper and olive oil.
Bake the potatoes in the oven at 400 degrees for 20 to 30 minutes, just until they start to turn brown.
For the sauce, mix the mayonnaise or miracle whip, sour cream, mustard, salt and pepper's. Keep refrigerated until time to use.
Pour the roasted potatoes into a very large mixing bowl.
Add the chopped eggs, chopped celery, chopped onion's, sweet and dill pickles and chopped parsley.
Add the sauce and mix well.
Fold in the crumble bacon.
Adjust the seasons for salt and pepper.
Refrigerate for at least 2 hours before serving, allowing the seasons to set.
Enjoy!
Print Recipe

Roast The Potatoes


Potatoes Into A Large Mixing Bowl


Add All The Veggies and Sauce


Add The Bacon


Enjoy!


Many thanks to Diane for her great inspiration and to you for stopping by to visit with us today. Hope you enjoyed your visit as we always look forward to our friends stopping by. Hope you have a fantastic week and come back real soon!
Peace and Joy

6 comments:

  1. Yum Miz Helen, yours sure looks good! Thank you so much for your kind words. I always enjoy joining you and all your sweet friends each week.It's an honor to be mentioned by you, let alone be an inspiration on your lovely blog. Thank you so much you have made my day. Hugs :) I wish you peace Miz Helen.

    ReplyDelete
  2. what an amazing looking potato salad and just in time for Labor Day BBQ

    ReplyDelete
  3. Now that's a great twist on potato salad with the roasted ones! I love this idea, Miz Helen, and I will try this soon. Your BBQ pork roast looks so great, too.

    ReplyDelete
  4. I always enjoy Diane's recipes too - and I love how you have adapted this one. The roast potatoes are a wonderful idea and I like the bacon too. Pinned and will tweet! Thank you for sharing with the Hearth and Soul hop.

    ReplyDelete
  5. I love a roasted potato salad! And you really can't go wrong with a potato-bacon combo!
    Thanks for sharing, Miz Helen.

    ReplyDelete
  6. Delicious Bacon roasted potato salad, thanks for sharing with Hearth and Soul blog hop. Pinning it.

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen