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Roasted Potato Salad
Photography: Andrew Purcell
Source: Everyday Food, September 2012
4 slices bacon
1 1/2 pounds halved fingerling potatoes
Chopped fresh parsley
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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