Stars and stripes spud salad

Yield: 12 Servings

Measure Ingredient
4 pounds Small new red potatoes cleaned and halved
8 Garlic cloves; peeled
½ cup Olive oil
1 tablespoon Black pepper
1 teaspoon Salt
¾ cup Mayonnaise (may be reduced-calorie)
3 tablespoons Dijon-style mustard
3 tablespoons Balsamic vinegar
1 tablespoon Mustard seed
8 Slices bacon, cooked drained and crumbled
½ cup Diced red onion
½ cup Minced green pepper
Salt, to taste
Black pepper, to taste


Heat oven to 400 degrees F. Combine potatoes, garlic, olive oil, the tablespoon of black pepper and teaspoon of 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 ingredients.

Pour dressing over potatoes and gently toss. Taste and adjust seasoning; serve immediately or cover and refrigerate until serving. Serves 12-16.

* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>

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