Southwestern Roasted Potato Salad
12-15 medium potatoes (new potatoes would also be delicious)
Extra virgin olive oil
1/2 tbsp garlic powder
1/2 tbsp basil
4-5 strips bacon, cooked and crumbled
1 bunch green onions, chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup mayo
1/3 ranch dressing
2 tsp Dijon mustard
1 tsp chili powder
1. Wash and cube potatoes. You can peel them if you like, but I didn't. Place in a shallow roasting pan. Drizzle with olive oil, sprinkle with garlic powder, basil, salt and pepper. Toss to coat.
2. Cover and roast at 375 for 1-1.5 hours, until potatoes are cooked. Let cool. Meanwhile, cook bacon. Let cool and crumble. Chop green onions and shred cheese.
3. When potatoes are cooled, add bacon, green onions and cheese to the roast pan. Reserve a few green onions for garnish. Mix.
4. Mix together sour cream, mayo, ranch dressing, dijon mustard, chili powder, salt and pepper. Pour over potatoes. Stir well. Garnish with remaining green onions. Refrigerate for at least one hour prior to serving.
Makes 10-12 servings.
This recipe is being linked at the Grocery Cart Challenge Recipe Swap.