Roasted Red Potato Salad
2 lb. red potatoes, cut into 1-in. cubes
1 medium onion, chopped
4 hard-cooked eggs, sliced
6 bacon strips, cooked and crumbled
1 cup(s) mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
Place the potatoes in a greased 15x10x1 inch baking pan. Bake, uncovered, at 400°F for 25 to 30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes.
Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.