Add this to your Fourth of July holiday
menu. Instead of boiling, the potatoes in this recipe are roasted
in the oven together with garlic...and the crispy crumbled bacon
adds even more great flavor and crunch!
Stars and
Stripes Spud Salad
Salad:
4 pounds small red potatoes,
cleaned and halved
8 cloves garlic, peeled
1/2 cup olive oil
1 tablespoon black pepper
1 teaspoon salt
Dressing:
3/4 cup mayonnaise (reduced-calorie, if desired)
3 tablespoons Dijon-style mustard
3 tablespoons balsamic vinegar
1 tablespoon mustard seed
8 slices bacon, cooked, drained and crumbled
1/2 cup diced red onion
1/2 cup minced green bell pepper
Salt and pepper, to taste
Heat oven to 400°F
(205°C).
For Salad: Combine potatoes,
garlic, olive oil, black pepper and salt in a roasting pan; cover
with foil. Bake 15 minutes, uncover and continue to roast for
15 minutes, stirring occasionally, until potatoes are tender
and slightly golden brown. Remove from oven, let cool slightly
and cut potatoes into quarters; mash the garlic cloves. Place
potato quarters and mashed garlic in serving bowl.
For Dressing: In small
bowl, stir together all dressing ingredients until well blended.
Pour dressing over potatoes and gently toss. Taste and adjust
seasoning; serve immediately or cover and refrigerate until serving.
