By Vicki Leach
July 2023
4-6 servings


  • 2 pounds of small new potatoes, washed and halved or quartered
  • 1 pound of bacon, cooked and crumbled
    (Alternately, 1/2 cup of real bacon bits will work)
  • 1 bunch of green onions, tops, and greens, sliced
  • 1/2 cup of mayonnaise
  • 1/4 cup of sour cream
  • 2 tablespoons of sugar
  • 1 tablespoon of vinegar
  • Salt and pepper to taste
  • 1 tablespoon of vegetable oil for roasting potatoes
roasted potato salad


Sprinkle potatoes lightly with salt and pepper. Heat a roasting pan at 375 degrees for about 5 minutes, add the 1 tablespoon of oil to pan, and place back in the oven for a minute or two to heat well. Add potatoes to hot pan and roast for 20 to 30 minutes, taking care not to over brown, but making sure potatoes are tender (turn down oven if necessary.) When potatoes are done, remove to a bowl and allow to cool. Add the bacon and onions and toss together. Whisk together the vinegar, sugar, mayonnaise, and sour cream. Pour over potatoes and toss well. Serve immediately, or refrigerate to have later. 

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