"Julie Bove" > wrote in
:

> Even you Sheldon! Trust me you'll like it. And sorry, low carbers.
> You can't have it. But you might be able to do what I did and
> increase the amount of low carb stuff in it. Anyway... This is the
> basic recipe:
>
> http://allrecipes.com/Recipe/Roasted...etail.aspx?eve
> nt8=1&prop24=SR_Title&e11=roasted%20potato%20salad &e8=Quick%20Search&ev
> ent10=1&e7=Home%20Page&soid=sr_results_p1i1
>
> I took suggestions from the others and coated the potato pieces with
> Dijon, salt and pepper in addition to the olive oil. I didn't use
> much oil. Just enough to help keep them from sticking as I didn't
> want an oily end result. And in roasting them like this, they didn't
> get a super crispy exterior but they did remain nicely firm.
>
> I also use a full rib of celery, a full bunch of green onions, red
> bell pepper instead of green, added a goodly handful of parsley,
> chopped and increased the amount of bacon. I think I used 10 slices
> but didn't really count. Just grabbed what was left in the freezer
> bag. I also used the Just Mayo that sf recommended. I also left out
> the eggs as I can't have them but plan to serve portions to others
> with chopped boiled egg as a garnish so they can mix them in if they
> wish.
>
> The end result is so very, very good and they say that it only gets
> better as it sits.
>
Please let the potato salad "sit" for a long time, then eat a lot of it.
>



--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014