Red Potato Salad

5 lb bag of red potatoes, cut into bite-size pieces
olive oil
6 hard boiled eggs, chopped
2 stalks celery, chopped
2 bundles of green onion, chopped
2 packages cooked bacon, chopped
2 cup mayonnaise
salt and ground black pepper to taste


1.  Preheat oven to 375 degrees.

2.  Spread potato pieces onto a baking sheet and drizzle with olive oil. Cook potatoes in oven for 45 minutes.

3.  Sprinkle salt and pepper over the potatoes then once they are cool combine them in a large bowl with the eggs, celery, green onion, bacon, and mayonnaise.

4.  Cover the bowl with foil and refrigerate over night. The flavor is so much better the next day but if you are short on time, make sure it gets at least two hours in the fridge before serving.

The original recipe before my tweaks can be found here: Roasted Red Potato Salad


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