Ingredients for Garlic And Bacon Roasted Potato Salad
- Olive Oil
- 4 minced garlic cloves
- Russet Potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional)
- 6 oz. cooked and crumbled bacon
- Celery Ribs
- 1/4 cup thinly sliced red onion
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How to Make Garlic And Bacon Roasted Potato Salad
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1/4 cup olive oil, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 2 lbs. cubed potatoes (about 2 inches), a few handfuls at a time, tossing to coat evenly.
- Spread potatoes in a single layer on a large baking sheet sprayed with cooking spray. Roast for 45 minutes, stirring every 15 minutes, until golden brown and tender.
- Remove from oven and let cool completely on the baking sheet.
- Meanwhile, in a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon chopped fresh parsley (optional).
- In the large bowl with the cooled potatoes, add 6 oz. cooked and crumbled bacon, 1/2 cup chopped celery, and 1/4 cup thinly sliced red onion.
- Pour the dressing over the potato mixture and gently toss to combine.
- Season with additional salt and pepper to taste.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
26g
Carbs
19g
