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Plus+ 6 Per Serving
Roasted Potato Salad
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Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on
a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once.
Transfer potatoes to a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan,
reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook
15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan;
cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add
mustard mixture and parsley to potato mixture; toss gently.
Makes 8 (1 Cup Servings)
Nutrition Facts: Calories 30; Total Fat 1g; Cholesterol 2mg; Sodium 104mg; Carbs 5g;
Fiber 1g; Sugars 4g; Protein 1g
3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
2 bacon slices (uncooked), chopped
2 cups diced Vidalia or other sweet onion (about 2
2 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley