Roasted Potato Salad Recipe

How to make it

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• Heat the oven to 375 degrees. In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoon salt and several grinds of pepper.
• Place the potatoes in a single layer on a parchment-lined baking sheet.
• Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally.
• Remove and cool.
• While the potatoes are roasting, cut the bacon crosswise into
• one-fourth-inch pieces.
• Cook the bacon in a large sauté pan over medium heat
• until the fat is rendered and the bacon is crisp, about 15 minutes.
• Stir frequently, watching that the bacon does not stick to the bottom of the pan.
• Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
• In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar.
• Season with one-half teaspoon salt and several grinds of black
• pepper.
• Taste and adjust mustard, vinegar and seasoning if desired.
• In a large bowl, combine the potatoes and bacon with the sliced onion.
• Gently stir in enough dressing to coat, then stir in the capers. Taste andadjust seasoning if desired.
• Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop.
• The salad will keep for 3 days, refrigerated.
• Allow the salad to warm slightly at room temperature before serving.