If you have potato salad haters in your midst, this recipe will convert them. It is very unlike the sometimes too creamy and slimy traditional counterpart. Also it needs no time to cool in the fridge and is best served warm immediately after assembling. Also great the next day out of the fridge as well, however. I used to hate mayonnaise before I tried this recipe. An odd, simple combination of ingredients but very good, I promise!
6-8 small or medium potatoes or 4 large ones
6 pieces of bacon, cooked crisp and in bite size pieces
2-3 green onions, chopped
1/4 cup of mayo (not miracle whip)
1 teaspoon of paprika
3 tablespoons of grape seed oil
salt and pepper to taste
Preheat oven to 425f.
Wash and peel potatoes ( no need if they are new potatoes) and chop into 1″ pieces. Line into one layer on a parchment or tinfoil lined baking sheet and toss with oil, salt and pepper (liberal), and paprika.
Bake potatoes until crispy, or about 20-30 minutes, flipping once half way through.
Toss potatoes with cooked, drained bacon pieces, onions, mayo and salt and pepper and serve warm.