Roasted New Potato Salad

🧂 Ingredients

• 2 tbsp. olive oil
• 2 lbs. small red potatoes

  diced
• 1/2 medium-sized sweet onion

  chopped
• 2 tsp. minced garlic
• 3/4 to 1 tsp. coarse sea salt

  or as desired
• 1/3 tsp. freshly ground black pepper
• 8 to 10 slices bacon

  crisp cooked and crumbled (I used 12 ounces)
• 1 bunch green onions

  chopped
• 1/2 cup prepared lite Ranch dressing

  (I used Kraft Deluxe Ultimate Ranch Dressing)
• 1/4 cup lite mayonnaise

  (I used Hellmann's olive oil mayonnaise)

Instructions

• 1 Pour olive oil into a mixing bowl.
• 2 Add potatoes, sweet onion, garlic, salt and pepper.
• 3 Toss ingredients to coat.
• 4 Line a 11×17” jelly roll pan with parchment paper.
• 5 Arrange potato mixture in a single layer on parchment paper-lined 11×17”
  jellyroll pan.
• 6 Bake at 425º for 30-35 minutes or until potatoes are fork tender.
• 7 Stir occasionally while baking.
• 8 Remove pan from oven.
• 9 Transfer potatoes to a large salad bowl.
• 10 Toss potatoes with crumbled, cooked, bacon, green onions, Ranch dressing and
  mayonnaise.
• 11 Sprinkle with additional salt and pepper, as desired. (See note below).
• 12 Serve immediately, or cover with lid and chill until ready to serve.

Nutrition Info