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Stars and Stripes Spud Salad recipe

Add this to your Fourth of July holidaymenu. Instead of boiling, the potatoes in this recipe are roastedin the oven together with garlic…and the crispy crumbled baconadds even more great flavor and crunch!

Recipe: Stars and StripesSpud Salad

Salad:4 pounds small red potatoes, cleaned andhalved
8 cloves garlic, peeled
1/2 cup olive oil
1 tablespoon black pepper
1 teaspoon saltDressing:
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°F (205°C).
  • For Salad: Combine potatoes, garlic, oliveoil, 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 slightlygolden brown. Remove from oven, let cool slightly and cut potatoesinto quarters; mash the garlic cloves. Place potato quartersand mashed garlic in serving bowl.
  • For Dressing: In small bowl, stir togetherall dressing ingredients until well blended. Pour dressing overpotatoes and gently toss. Taste and adjust seasoning; serve immediatelyor cover and refrigerate until serving.

    Makes 12 to 16 servings.

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  • Comments

    1 Comment


    We learned this tip from Alton Brown. After cooking and cutting, scatter a tablespoon or so of vinegar over the potatoes. The vinegar really makes the potatoes stand out. In our recipe we call for apple cider vinegar, but white wine vinegar, white vinegar or even some dill pickle juice work. I used this recipe earlier and just snuck a taste from the fridge .. Gotta say this is a good recipe. I made some minor changes of my own but all in all not bad for my first time making potato salad ! Really good. Can you do a recipe for coleslaw ? Thanks !

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