Baked Potato Salad

Baked Potato Salad

5 pounds Russet potatoes, washed
1 1/2 oz. green onion, sliced
1 1/2 oz red peppers, diced
2 eggs, hard boiled and diced
1 1/2 cups mayo
1/2 cup honey mustard dressing
1/2 cup sour cream
1/4 tsp pepper

Place whole potatoes on a baking sheet and bake at 350 degrees for an hour and a half. Peel potatoes while hot and dice pulp. Allow to cool. Place diced veggies and eggs in a bowl. Add remaining ingredients and mix well. Chill for 2 hours.

Honey Roasted Red Potatoes

Honey Roasted Red Potatoes

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper


Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.