Roasted Potato Salad
Plain potato salad can't compare to this flavorful and pungent salad - also excellent served warm!
- Preheat oven to 350 degrees F. Mix mustard, Roasted Garlic Oil, and potatoes in a large bowl. Place on large baking sheet and scatter the shallots on top. Bake for 20 minutes, or until potatoes are soft.
- Slice the hot potatoes into 1/2-inch rounds without worrying if some of the skins slip off. Leave the shallots on them, or around them. Put the potatoes and shallots into the mixing bowl.
- In a small bowl combine sour cream, mayonnaise, vinegar, bacon, scallions and remaining 2 Tablespoons mustard. Pour the dressing over the hot potatoes and stir gently to combine. Add salt and pepper to taste.
- Cool the potato salad to room temperature, then chill it overnight.