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
Makes 12 to 16 servings.
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