Stars and stripes spud salad
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
DRESSING
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@...>