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.
