A delightful twist on the classic potato salad, featuring roasted potatoes and a tangy herb dressing.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and crispy potatoes.
Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper.
Cutting the potatoes evenly helps them cook at the same rate.
Spread the potatoes on a baking sheet in a single layer and roast for 45 minutes, stirring halfway through.
Stirring ensures all sides are evenly roasted.
While the potatoes roast, chop the bell pepper, green onions, and cherry tomatoes.
Use fresh vegetables for the best flavor and texture.
In a small bowl, whisk together mayonnaise, vinegar, lemon juice, basil, garlic powder, salt, and pepper.
Whisking thoroughly ensures a smooth and well-combined dressing.
Once the potatoes are roasted and cooled, combine them with the chopped vegetables, hard-boiled eggs, and crispy bacon in a large bowl.
Letting the potatoes cool prevents the vegetables from wilting.
Pour the dressing over the salad and toss gently to coat.
Tossing gently keeps the ingredients intact and evenly coated.
Cover the salad and refrigerate for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled and enjoy!
Garnish with fresh herbs for an extra touch of flavor.
