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Roasted Garlic & Red Skin Potato Salad
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5 from 1 vote

Roasted Garlic & Red Skin Potato Salad

Roasted Garlic & Red Skin Potato Salad is a delicious twist on creamy potato salad recipe with roasted garlic and bacon. This hearty salad is sure to be a hit at your next picnic or potluck!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: American
Servings: 10
Author: Danielle Green

Ingredients

  • 2 lb red potatoes
  • 1/2 lb. bacon
  • 1 large sweet yellow onion diced
  • 1/4 c. red bell pepper diced
  • 2 stalks celery finely diced
  • 1 bunch green onions chopped
  • 6 hard boiled eggs chopped
  • 1 c. mayonnaise
  • 1/3 c. Dijon
  • 2 Tbsp. champagne vinegar can substitute red wine vinegar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 heads roasted garlic mashed

Instructions

  • Clean the potatoes and chop them into 3/4" size pieces. In a large pot of salted boiling water, add the chopped potatoes and boil for about 8-10 minutes until they are fork tender.
  • Remove the pot from the heat and drain the potatoes. Promptly return them to the pot they were cooking in (NOT over heat) to let them steam for a bit.
  • Chop the bacon into 1/4" pieces and add it to a frying pan over medium high heat. Cook for 3-4 minutes until bacon starts to brown and add the diced onions. Cook for an additional 8-10 minutes until the bacon is crispy and the onions are browned.
  • Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper and hard boiled eggs.
  • In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
  • Chill in the refrigerator for 2 hours before serving.