Roasted Red Potato Salad

10 red potatoes, cut into bite-size pieces

olive oil, or as needed

3 hard-cooked eggs, chopped

½ stalk celery, chopped

¼ cup chopped green onion

3 slices cooked bacon, chopped

1 cup mayonnaise

salt and ground black pepper to taste

Preheat oven to 375 degrees F (190 degrees C).

Spread potato pieces onto a baking sheet and drizzle with olive oil.

Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.

Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.