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Roasted New Potato & Bacon Salad

Cooking Connection



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 to 30 minutes


6 - 8 servings


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

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'sĀ® 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 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.

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

Remove 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.

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

Shred cheese. Combine dressing ingredients.

Place 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
Cooking Connection

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