Roasted Potato Salad W/Mustard Dressing

Roasted Potato Salad W/Mustard Dressing
Roasted Potato Salad W/Mustard Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds small red potatoes, cut into 1-inch pieces

  • 1

    tablespoon olive oil

  • 2

    teaspoons freshly ground black pepper

  • 1/2

    teaspoon kosher salt

  • 2

    bacon slices (uncooked), chopped

  • 2

    cups diced Vidalia or other sweet onion (about 2 medium)

  • 2

    garlic cloves, minced

  • 3

    tablespoons Dijon mustard

  • 2

    tablespoons reduced-fat mayonnaise

  • 1 1/2

    tablespoons honey

  • 1 1/2

    tablespoons sherry vinegar

  • 1/4

    cup chopped fresh parsley

Directions

Preheat oven to 400°. Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes. Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: