4 (23)

Best Recipes, Salads

Roasted potato salad

Roasted potato salad
Ricardo DeAratanha / Los Angeles Times

We were opening Christmas gifts last year when my much better half dropped a package on my lap -- a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked ... Read more

Total time: 1 hour, 15 minutes | Serves 8 to 10
  • 4 pounds new or fingerling potatoes, cleaned and halved lengthwise
  • 3/4 teaspoon chopped garlic
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1 pound thick-cut bacon
  • 1 cup mayonnaise
  • 3 tablespoons whole grain mustard, or to taste
  • 1 tablespoon red wine vinegar, or to taste
  • 1/2 red onion, trimmed and sliced lengthwise into 1/8 -inch slices
  • 1/4 cup capers

Step 1Heat the oven to 375 degrees. In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoon salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.

Step 2While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large saute pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.

Step 3In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoon salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.

Step 4In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.

Step 5Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.


Green tahini sauce
Green tahini sauce

Chocolate sea salt cookie ice cream sandwiches
Chocolate sea salt cookie ice cream sandwiches

Atun del diablo (Seared albacore tuna with pumpkin seed-sesame sauce and pickled red onions)
Atun del diablo (Seared albacore tuna with pumpkin s...

Sour Cream Rugelach (Mock Danish)
Sour Cream Rugelach (Mock Danish)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Best Recipes

Moruno's roasted butternut squash with dukkah
Rice Bar's Tinola
Homemade Panda Express orange chicken
Slow-rising pumpkin-thyme dinner rolls