STARS & STRIPES SPUD SALAD

Ingredients

4 pounds small new red potatoes, cleaned and halved
8 cloves garlic, peeled
1/2 cup olive oil
1 tablespoon black pepper
1 teaspoon salt
DRESSING:
3/4 cup mayonnaise
3 tablespoons Dijon-style mustard
3 tablespoons balsamic vinegar
1 tablespoon mustard seed
8 slices bacon, cooked, drained and crumbled
1/2 cup diced red onion
1/2 cup minced green pepper
Salt and pepper to taste

Preparation

Heat oven to 400 degrees. Combine potatoes, garlic, olive oil, tablespoon pepper and teaspoon salt in a roasting pan; cover with foil. Bake 15 minutes, uncover and continue to roast for 15 minutes, stirring occasionally, until potatoes are tender and slightly golden brown. Remove from oven, let cool slightly and cut potatoes into quarters; mash garlic cloves. Place potato quarters and mashed garlic in serving bowl. Mix together dressing ingredients. Pour dressing over potatoes and gently toss. Taste and adjust seasoning and serve. Makes 12-16 servings.