Well, the trees have started to bloom. The air is softening and the birds are chirping a note louder. Spring has opened up it's palm and is feeding us sweet air and sunshine. Somehow, this year spring truly feels like a new chapter, more so than I've ever felt before. We have exciting new plans awaiting on the horizon that will require a lot of work, but I feel renewed and emboldened as the season turns, and ready for a challenge.
I've been on the lookout for great picnic foods, and as this salad can be enjoyed warm OR cold, it's perfect to place in a cooler and enjoy out in this fresh new air and a glass of freshly squeezed lemonade. I hope you try this recipe, and enjoy!
Roasted Potato and Bacon Salad
3 lbs young potatoes, cut into cubes/small wedges
4 tablespoons oil of choice
1 tablespoon seasoning salt of choice (I used Trader Joe's Onion Salt)*
10 pieces bacon, cooked and sliced
8 eggs, hard boiled and cut into wedges
1 medium purple onion, finely diced*
3 tablespoons fresh dill, chopped; plus more for garnish
1 1/4 cup mayonnaise
2 tablespoons yellow mustard
Juice of 1/2 lemon
1. Preheat oven to 400 degrees F. Toss the cubed potatoes with the oil and seasoning salt. Bake for 30-45 minutes (oven temperatures and strength will vary), until they can be easily pierced with a fork. Remove from oven.
2. Toss the potatoes in the crisped bacon, hard boiled eggs and fresh dill.
3. In a bowl, combine the mayonnaise, yellow mustard and lemon juice until homogeneous. Toss the dressing into the salad, combine gently until everything is evenly coated. Taste for seasoning, add salt as needed (you may not need any, depending on the seasoning you used). Garnish with extra dill. Enjoy!
*If you don't want too much of the sting of the purple onion, place the diced onion into a bowl and cover with boiling water. Let it stand for exactly 2 minutes, then drain and pat dry. This will retain the crunch but lessen the bitterness.
Recipe adapted from Iambaker.com