I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. I got this recipe from my sister-in-law. It’s quick and easy, just what I need in my busy life!
—Ginger Cusano, Sandusky, OH
Prep: 40 min. + chilling Makes: 8 servings
2 lbs. red potatoes, cut into 1-in. cubes
1 medium onion, chopped
4 large hard-boiled eggs, sliced
6 bacon strips, cooked and crumbled
1 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
Paprika and minced fresh parsley, optional
1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender and golden brown, stirring occasionally, 25-30 minutes. Cool for 15 minutes.
2. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. If desired, sprinkle with paprika and parsley.
1 serving: 355 cal., 27g fat (5g sat. fat), 120mg chol., 412mg sod., 20g carb. (3g sugars, 2g fiber), 7g pro.