Roasted Potato Salad
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Roasted Potato Salad
  Potato    Salad  
Last updated 6/12/2012 12:59:39 AM. Recipe ID 22648. Report a problem with this recipe.
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      Title: Roasted potato salad
 Categories: E.
      Yield: 4 Servings
 
      2 lb New potatoes, quartered
      1 c  Plus 2 tablespoons olive
           Oil
           Salt
           Freshly ground black pepper
      1    Egg*
           Juice of three lemons
      1 tb Chopped garlic
      1 tb Creole Mustard
    1/2 c  Chopped green onions
    1/2 lb Bacon, chopped and browned
           Until crispy
      1 c  Chopped red onions
      4    Hard-boiled eggs, peeled and
           Sliced
      1 tb Finely chopped parsley
           Leaves
      1 tb Finely chopped fresh dill
 
  Preheat the oven to 400 degrees F. In a mixing bowl, toss the
  potatoes with 2 tablespoons of olive oil. Season the potatoes with
  salt and pepper. Place the potatoes on a baking sheet and roast for
  35 to 40 minutes. Remove the potatoes from the oven and cool
  completely. In a food processor, fitted with a metal blade, add the
  egg, juice from one lemon, mustard, garlic, and green onions. Puree
  until smooth. Season the mixture with salt and pepper. With the
  machine running, slowly add the remaining olive oil until all of the
  oil is used and the mixture is thick. Reseason the mayonnaise with
  salt and pepper. In a large mixing bowl, toss the potatoes with the
  bacon, red onions, sliced eggs, parsley and dill. Season the mixture
  with salt and pepper. Stir in the mayonnaise and the remaining lemon
  juice. Mix thoroughly. Cover the bowl with plastic wrap and
  refrigerate for at least 1 hour.
  
  Yield: 6 to 8 servings
  




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Recipe ID 22648 (Apr 03, 2005)

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