Oven-roasted Potato Salad recipe | PCC Community Markets
Roast crispy bacon and tender potatoes with shallots and garlic, then drizzle with herbed yogurt sauce for a delicious warm side dish.
Ingredients
- 2 pounds baby red, purple or Yukon gold potatoes (or a combination), quartered
- 4 slices bacon, diced
- 2 shallots, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 3 tablespoons apple cider vinegar
- 1 cup plain, whole-milk yogurt
- 1 tablespoon stone ground mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1/2 cup sliced sweet or spicy pickled peppers
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