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Wednesday, March 29, 2017

Roasted Potato Salad With Mustard Dressing


This is by far my favorite potato salad of all time!  I wish I had a picture to post of it and I'm a little surprised I don't since I've made it so many times!  Maybe I'll make it again this weekend and I'll be sure to take one and share it!  Not your traditional potato salad, which I also love, but this pairs well with so many things, though we typically like it with brats or hot pastrami sandwiches, another great recipe I'll be sure to share soon!  I hope your day is shaping up nicely, it is a lovely day here after a night of violent storms, but thankfully our area faired well.

Roasted Potato Salad with Mustard Dressing 
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

 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.

Until then . . .

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