Bacon Roasted Potato 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!