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Ingredients

How to make it

  • 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.

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Reviews & Comments 1

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    " It was excellent "
    chichimonkeyface ate it and said...
    gee, I love the garlic, bacon and it seems like a great salad. I am loving the group recipes!!!
    Was this review helpful? Yes Flag

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