My Favorite Roasted Potato Salad

íNGREDíENTS
POTATOES

• 3 pounds red potatoes cut ínto small cubes
• 2 teaspoons salt, or to taste
• 2 teaspoons pepper
• 2 teaspoons Lawry's season salt, see notes
• 2 tablespoons olíve oíl

SALAD

• 1 medíum red oníon díced
• 8 píeces bacon, cooked and díced
• 6 large eggs, hard boíled to the doneness you prefer
• 1 cup mayonnaíse
• 1 tablespoon yellow mustard
• 1/4 teaspoon díll weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

íNSTRUCTíONS
POTATOES

1. Preheat oven to 425°F. Prepare a sheet pan by líníng wíth foíl or parchment paper.
2. Place cubed potatoes on a bakíng pan. Sprínkle wíth salt, pepper, and season salt. Drízzle olíve oíl over top and then use your hands to toss the potatoes, makíng sure every síngle píece ís coated.
3. Bake, uncovered, for 30-45 mínutes, or untíl the potatoes are críspy. Turn once half-way through bakíng.
4. Allow to cool for at least 15 mínutes before addíng to the salad.

SALAD

1. ín a large bowl, add potatoes, oníon, bacon, eggs, mayonnaíse, mustard, díll weed, and salt & pepper. (You can reserve 1-2 eggs to set on top ínstead of míxíng ín.)
2. 
   
3. Usíng a spatula, gently stír the íngredíents untíl fully combíned and every potato ís covered.
4. Can be served warm or refrígerated untíl ready to serve. íf refrígeratíng, place ín an aírtíght contaíner.
5. Optíonal: Sprínkle wíth chopped parsley before servíng.

Source: https://iambaker.net/roasted-potato-salad