Roasted New Potato & Bacon Salad

Prep Time:
15 minutes
Cook Time:
20 to 30 minutes
6 - 8 servings

Cooking Connection


6-8 slices H-E-B Fully Cooked BaconĀ®,

2 - 2 1/2poundssmall red potatoes, size C,

1mediumor 1/2 large sweet onion,

1tablespoonminced garlic,

1tablespoonH-E-B Olive Oil,

1teaspoonAlessi Sea Salt,

1teaspoonMorton & Bassett Black Peppercorns, crushed,

4ounces (1 cup)Tillamook Monterey Jack Cheese, shredded,


1/2cupmayonnaise, regular or reduced fat,

1/2cupH-E-B Sour Cream,

1/4cupHendrickson'sĀ® Dressing,


1Cut 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 lid or with plastic wrap folded back at one corner. Microwave on High power 7 to 10 minutes or until potatoes just begin to cook; rotate dish and stir halfway through cooking time.

2Meanwhile, heat oven to 425 degrees F. Chop onion coarsely. Mince garlic.

3Remove potatoes from microwave; drizzle with oil and toss to coat. Transfer mixture to a large baking sheet and combine with onion, garlic, salt and pepper. Spread mixture out evenly.

4Bake 20 to 30 minutes or to desired doneness; stir potatoes or shake pan occasionally. Remove from oven and set aside.

5Shred cheese. Combine dressing ingredients.

6Place potato mixture in a large bowl; toss with cheese and dressing. Season to taste. Serve warm or at room temperature.

Nutritional Information

No Nutritional Information Available

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