Roasted Potato Salad

4 cups small red potatoes, unpeeled and quartered 
1 cup Miracle Whip 
4 slices crisp bacon, crumbled 
2 hard-cooked eggs, chopped 
1/4 cup green onions, sliced 
1/4 cup red onions, sliced 
salt and pepper, to taste 

Preheat oven to 425 degrees F. Place potatoes on a baking pan coated with cooking spray. (When camping, roast potatoes over open fire!) Bake 30-35 minutes or until tender and golden brown, stirring occasionally. Mix together Miracle Whip, bacon, eggs, onions, salt and pepper in a large bowl. Add roasted potatoes and mix lightly. Serve warm or chilled. 

Servings: 6