Roasted New Potato & Bacon Salad
20 to 30 minutes
6 -8 slices H-E-B Fully Cooked Bacon®
2 - 2 1/2 pounds small red potatoes, size C
1 medium or 1/2 large sweet onion
1 tablespoon minced garlic
1 tablespoon H-E-B Olive Oil
1 teaspoon Alessi Sea Salt
1 teaspoon Morton & Bassett Black Peppercorns, crushed
4 ounces (1 cup) Tillamook Monterey Jack Cheese, shredded
1/2 cup mayonnaise, regular or reduced fat
1/2 cup H-E-B Sour Cream
1/4 cup Hendrickson's® Dressing
Cut bacon into 1/2-inch pieces. Wash potatoes; cut into 1/2-inch dice.
Toss potatoes and bacon in a microwave-safe dish. Cover dish with a l
id or with plastic wrap folded back at one corner. Microwave on High p
ower 7 to 10 minutes or until potatoes just begin to cook; rotate dish
and stir halfway through cooking time.
Meanwhile, heat oven to 425 degrees F. Chop onion coarsely. Mince garl
Remove potatoes from microwave; drizzle with oil and toss to coat. Tra
nsfer mixture to a large baking sheet and combine with onion, garlic,
salt and pepper. Spread mixture out evenly.
Bake 20 to 30 minutes or to desired doneness; stir potatoes or shake p
an occasionally. Remove from oven and set aside.
Shred cheese. Combine dressing ingredients.
Place potato mixture in a large bowl; toss with cheese and dressing. S
eason to taste. Serve warm or at room temperature.
No Nutritional Information Available