Garlic and Bacon Roasted Potato Salad
Elevate your potato salad game with this Garlic and Bacon Roasted Potato Salad—a bold, flavor-packed twist on a classic dish. Baby potatoes are roasted to golden perfection alongside caramelized garlic, then paired with smoky, crispy bacon for the ultimate savory combination. A creamy dressing made with tangy Dijon mustard, apple cider vinegar, and fresh parsley ties it all together, creating a dish that's as comforting as it is irresistible. Perfect for potlucks, BBQs, or a hearty side at family dinners, this warm potato salad offers a delightful mix of textures and a smoky, garlicky aroma that’s impossible to resist. Serve it warm or at room temperature and watch it disappear!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 3 tablespoons Olive oil
- 6 Garlic cloves
- 6 strips Smoked bacon
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Apple cider vinegar
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Green onions, sliced
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash the baby potatoes thoroughly and cut them into halves or quarters if large, ensuring even sizes for roasting.
Place the potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
Smash the garlic cloves lightly with the side of a knife, leaving the skins on. Scatter them around the potatoes on the baking sheet.
Roast the potatoes and garlic in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are golden and tender.
While the potatoes are roasting, cook the bacon strips in a skillet over medium heat until crispy. Remove and place on paper towels to drain, then crumble into small pieces.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, remaining 1 tablespoon of olive oil, chopped parsley, and a pinch of salt and pepper to make the dressing.
Once the roasted potatoes are done, allow them to cool slightly. Remove the skins from the roasted garlic and mash the garlic into a paste.
Add the roasted potatoes, mashed garlic, crumbled bacon, and sliced green onions to the bowl with the dressing. Toss gently to coat all ingredients evenly.
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
