ROASTED POTATO SALAD WITH BACON
Awesome recipe with the perfect pairing of tater and bacon with capers for piquancy. Delish! Easier to make than the sum of the parts suggests too. Nice. Like it that way.This recipe works great with quartered Yukon Gold potatoes so don't fret the insane price of fingerling potatoes (make plans to grow your own next year!). Be sure to chill this salad at least two hours (preferably overnight) & then bring to room temp to serve. From the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375°F.
- Clean and halve fingerling or new potatoes lengthwise.
- In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
- While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
- In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
- In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.
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Samantha Watt
[email protected]This salad is a great way to use up leftover potatoes. It's also a great dish to bring to a potluck.
Obaidullah Scharqi
[email protected]I'm not a big fan of mayonnaise-based potato salads, but this one is really good. The dressing is light and tangy, and the potatoes are perfectly roasted.
Robert Eppard
[email protected]This is a great recipe for a quick and easy side dish. I love that I can use leftover potatoes to make it.
Mwambire Zawadi
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it held up well in the heat.
Shabir Sultan
[email protected]I'm not a huge fan of potato salad but this one is really good. The roasted potatoes and bacon give it a lot of flavor.
Maribel Malagon Garcia
[email protected]This salad is always a crowd-pleaser. I make it for every party and it's always gone in minutes.
Jackie Partain
[email protected]I love this salad! It's so flavorful and easy to make. I've made it several times and it's always a hit.
Hercule maiden
[email protected]This is my new favorite potato salad recipe! The roasted potatoes add a nice smoky flavor and the dressing is perfect.
Albaqer Baqer
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. The potatoes were crispy and the dressing was creamy and tangy.
Rana Bilal
[email protected]This salad was super easy to make and it tasted amazing! I used red potatoes and they roasted up beautifully. The dressing was also very flavorful. I will definitely be making this again.
Xain Khan
[email protected]I followed the recipe exactly and the salad turned out great! My family loved it. The potatoes were roasted to perfection and the dressing was delicious.
catherine Doyle
[email protected]This roasted potato salad was an absolute delight! The potatoes were crispy on the outside and fluffy on the inside, and the bacon added a smoky, savory flavor. The dressing was tangy and creamy, and it perfectly complemented the potatoes and bacon.