Roasted Red Potato Salad

Here is a wonderful "fix ahead" side dish for your next camping trip.
It is my daughter Emily's favorite.
It is comfort food at it's best.
This salad tastes great served warm or chilled for later.

Roasted Red Potato Salad

3lbs red potatoes

6  hard boiled eggs (chopped)

1lb bacon, cooked and crumbled

Olive oil (enough to coat potatoes)

Seasoning salt

Chopped Fresh Parsley
1/2 cup Dukes Mayo
1 tbls mustard
2 tbls sugar (I like mine sweet, to lessen the bite of the mustard)

Wash and cut potatoes into 1" pieces.
Toss potatoes in olive oil. Spread in single layer on a cookie sheet, sprinkle with seasoning salt.
Roast in 400 degree oven until brown and crisp. Around 30 to 40 minutes .
 Then sometime I will broil for a few minutes to crisp them up.
Let cool, then toss with eggs and bacon.

In a separate bowl mix together mayo, mustard and sugar.

Pour mixture over potatoes and toss to coat.
Sprinkle with  fresh parsley.

Serve warm or store in the fridge for later.