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Roasted Potato Salad

    • Photo: Andrew Purcell
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    Everyday Food, September 2012
    • Yield Serves 4
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    Ingredients

    • 4 slices bacon
    • 1 1/2 pounds halved fingerling potatoes
    • Lemon juice
    • Dijon mustard
    • Chopped fresh parsley
    • 4 eggs

    Directions

    1. Cook bacon until crisp, then crumble. Toss 1 tablespoon bacon fat with potatoes and roast at 450 degrees, about 30 minutes. Toss potatoes with bacon and dress with lemon juice, mustard, and parsley; season. Soft-cook eggs and serve on potato salad.

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