Roasted Potato Salad with Mustard Dressing
Fixings
3 pounds little red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons newly ground dark pepper
1/2 teaspoon legitimate salt
2 bacon cuts (uncooked), cleaved
2 cups diced Vidalia or other sweet onion (around 2 medium)
2 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons diminished fat mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons sherry vinegar
1/4 cup cleaved new parsley
Instrucions
Preheat broiler to 400°.
Join initial 4 fixings in an enormous bowl; throw to cover. Organize potatoes in a solitary layer on a jam roll skillet. Prepare at 400° for 40 minutes or until potatoes are delicate, blending once. Move potatoes to a huge bowl.
Cook bacon in an enormous nonstick skillet over medium hotness until fresh. Eliminate bacon from container, holding 1 tablespoon drippings in dish; put bacon away. Add onion to drippings in container; cook 15 minutes or until brilliant brown and caramelized, blending often.
Add garlic to dish; cook 30 seconds. Add onion blend and bacon to potatoes; throw delicately. Let stand 15 minutes.
Join mustard, mayonnaise, honey, and vinegar in a little bowl; mix with a whisk. Add mustard blend and parsley to potato combination; throw tenderly. Appreciate it !!Amazon-river-dolphins.
Broiled Potato Salad with Mustard Dressing Video :
Roasted Potato Salad with Mustard Dressing VIDEO
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