Stars and Stripes Spud Salad
Add this potato salad to your Fourth of July holiday menu. Instead of boiling, the potatoes are roasted in the oven together with garlic—and the crispy bacon crumbles add even more great flavor and crunch.
4 pounds small red potatoes, cleaned and halved
8 cloves garlic, peeled
1/2 cup olive oil
1 tablespoon black pepper
1 teaspoon salt
3/4 cup mayonnaise
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 ground black pepper, to taste
- Preheat 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.
Makes 12 to 16 servings.