Roasted Potato Salad
4 pounds new or fingerling potatoes, cleaned and halved lengthwise
3/4 teaspoon chopped garlic
3 tablespoons olive oil
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
Heat 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.
While the potatoes are roasting, cut the bacon crosswise into
one-fourth-inch pieces. Cook the bacon in a large sauté 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.
In 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.
In 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.
Cover 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.