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Add this to your Fourth of July holiday menu. Crumbled bacon in this salad brings out the flavor of the potatoes.
Stars and Stripes Spud Salad
- 4 pounds small red potatoes, cleaned and halved
8 cloves garlic, peeled
1/2 cup olive oil
1 tablespoon black pepper
1 teaspoon salt
3/4 cup mayonnaise (reduced-calorie, if desired)
3 tablespoons Dijon-style mustard
3 tablespoons balsamic vinegar
1 tablespoon mustard seed
8 slices bacon, cooked, drained and crumbled
1/2 cup diced red onion
1/2 cup minced green bell pepper
Salt and pepper, to taste
- Heat oven to 400 degrees F.
- Combine potatoes, garlic, olive oil, black pepper and 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.
- Dressing: In small bowl, stir together all dressing ingredients until well blended. Pour dressing over potatoes and gently toss. Taste and adjust seasoning; serve immediately or cover and refrigerate until serving.
Makes 12 to 16 servings.
Nutrition Facts
Calories 250 calories
Protein 5 grams
Fat 14 grams
Sodium 450 milligrams
Cholesterol 5 milligrams
Saturated Fat 2 grams
Carbohydrates 26 grams
Fiber 3 gramsRecipe provided courtesy of Pork, The Other White Meat.
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