This Ain't Your Mama's Potato Salad!

Oh, how I wish that my camera worked!

Loosely based on a recipe by Michael Smith (The Chef at Home).

Chop a bunch of green onions. Add a little red onion too, for colour.

Finely chop some celery for crunch.

Mash up 5 hard boiled eggs (I hate the yolks unless it's undetectable).

Then I added a bunch of Epicure Caesar dressing mix to the homemade mayo I had leftover from last week. (I did this last night so the flavor would be spectacular. It was!)

Fry up some bacon. Mmmmm...bacon. Bacon makes everything better. I dig the pig. Remove bacon, but keep the drippings.

Quarter a bag of new, baby red potatoes. Par-cook them (I nuked 'em for about 6 minutes first).

On a baking sheet lined with parchment, arrange the drained, partially cooked spuds. Drizzle with the bacon drippings. If it's not enough, add a little oil. Toss with your hands until they're all happy. Roast in a hot oven (I used convection to speed it up).

When the spuds are golden and lovely and cooked, take them out and let them cool a little. I blotted mine with some paper towel since they were so glisten-y. Throw everything together and add a 1/4 cup of shredded Parmesan cheese.

Oh. Yeah.