Roasted New Potato Salad
2 TBSP olive oil
2 pounds small red potatoes, diced
1/2 medium-size sweet onion, chopped
2 tsp. minced garlic
1 tsp. coarse salt
1/2 tsp freshly ground pepper
8 - 10 cooked crisp bacon slices, crumbled
1 bunch green onions, chopped
3/4 C. prepared Ranch dressing
Salt and pepper to taste
Place oil in a 15 X 10 jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.
Bake at 425 for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl.
Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.
Pairs Well With
This is a recipe from Southern Living but came to me through the Foods teacher at the high school were I work. Her advanced Foods class makes the staff lunch twice a year and this was from one of their meals. They do a great job!
I don't like normal mustard potato salad but I love this one!