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1
Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil.
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2
Season the potatoes with salt and pepper.
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3
Place the potatoes on a baking sheet and roast for 35 to 40 minutes.
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4
Remove the potatoes from the oven and cool completely.
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5
In a food processor, fitted with a metal blade, add the egg, juice from one lemon, mustard, garlic, and green onions.
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6
Puree until smooth.
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7
Season the mixture with salt and pepper.
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8
With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick.
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9
Reseason the mayonnaise with salt and pepper.
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10
In a large mixing bowl, toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill.
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11
Season the mixture with salt and pepper.
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12
Stir in the mayonnaise and the remaining lemon juice.
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13
Mix thoroughly.
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14
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
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15
*RAW EGG WARNING
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16
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
