Warm Roasted Potato Salad
- First prepare your dressing.
Preheat oven to 450 degrees F, convection if possible. Cut potatoes into large dice and toss with the canola oil and seasoning mix in a large bowl. Lay in one layer in a shallow baking dish and roast for about 30 minutes, or until just done and edges are browned.
Meanwhile, render bacon until crisp. Simmer eggs for 6-8 minutes, and cool in a water bath to stop the cooking. Peel and cut in half.
When potatoes are done, remove to a large bowl and toss with the dressing, bacon and fresh arugula. Plate with two halves of egg and a sprinkling of chives.
Watch Rhonda make this in our April 2022 video!
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