Roasted Potato Salad with garlic mayonnaise
For a new twist on potato salad, don’t skip the Roasted Potato Salad with garlic mayonnaise. Potatoes, bacon, and mayonnaise; is a match made in heaven.
Test Kitchen Tips
While the bacon cooks, prep the veggies. When it’s time to turn the potatoes, start the beans and peppers; that way everything is out of the oven at the same time.
Keep salad in the refrigerator (below 40°F) until the very last moment. The longer a salad sits out at room temperature, the more time bacteria has to grow. And make sure to never leave anything out longer than 2 hours (or 1 hour if the temperature is over 90°F). If serving the salad outside, place your salad on top of another bowl filled with ice to help keep it chilled.
Preheat oven to 425°.
Trim tops of garlic heads to expose cloves; place in the center of a piece of foil. Drizzle 1 Tbsp. oil over garlic heads; season with salt and black pepper. Wrap garlic in foil; roast until soft when pierced, 45 minutes.
Bake bacon on a baking sheet until crisp; transfer to a paper-towel-lined plate and reserve drippings.
Toss potatoes with 2 Tbsp. drippings in a bowl; season with salt and black pepper. Arrange potatoes in a single layer on a baking sheet; roast until fork-tender, 40–45 minutes, flipping halfway through.
Toss beans and bell peppers with 1 Tbsp. drippings in same bowl; season with salt and black pepper.
Arrange beans and bell peppers in a single layer on a baking sheet; add onion slices to baking sheet; brush with 1 Tbsp. drippings. Roast vegetables until softened, about 20 minutes, flipping halfway through. When cool enough to handle, chop onion slices and bacon.
When cool enough to handle, squeeze garlic into a bowl; mash with a fork until smooth. Whisk in mayonnaise, vinegar, rosemary, and cayenne until combined; season with salt and black pepper. Toss bacon, potatoes, beans, peppers, and onion with dressing until coated; serve immediately or chill.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 383mg 15%
Carbs 23g 7%
*Percent Daily Values are based on a 2,000 calorie diet.