Roasted Red Potato Salad



2 pounds red potatoes, cut into 1-inch cubes

1 medium onion, chopped

4 hard-boiled large eggs, sliced

6 bacon strips, cooked and crumbled

1 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika, optional


Place the potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 25-30 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.