Roasted Potato Salad with garlic mayonnaise

Side Dishes

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.

Makes

8 cups

Total Time

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Ingredients

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.

Instructions

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.

Nutritional Facts

Nutritional Facts

Per cup

Calories: 366

% Daily Value*

Total Fat 28g 43%

Saturated Fat 6g 30%

Cholesterol 24mg 8%

Sodium 383mg 15%

Carbs 23g 7%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

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