Roasted Potato Salad with Mustard Dressing

Somewhere along the way I've lost my desire to cook but am working on trying to get back into the swing of things.  Two weeks into the challenge and I am only down a pound (although I HAVE been getting on the treadmill 5 days a week).  I need to start planning meals.

I dug around in the freezer on Thursday night and pulled out a bunch of meat to turn into  ... something.  Kids were asking for meatloaf which was fine, but I was hoping for something a little different than mashed potatoes or oven fried, which have been the standard around here lately.

After looking around a bit I settled on a warm potato salad.  It complemented the Diner Meatloaf Muffins well, with just a touch of sweetness from both the honey and the carmelized onions.  Bonus, I finally got to use the bottle of sherry vinegar that I bought at Williams-Sonoma.  David thought it needed more bacon, but then again he thinks everything could use extra bacon.

Roasted Potato Salad with Mustard Dressing

Cooking Light

3 pounds small red potatoes, cut into 1-inch pieces

1 tablespoon olive oil

2 teaspoons freshly ground black pepper

1/2 teaspoon kosher salt

2 bacon slices (uncooked), chopped

2 cups diced Vidalia or other sweet onion (about 2 medium)

2 garlic cloves, minced

3 tablespoons Dijon mustard

2 tablespoons reduced-fat mayonnaise

1 1/2 tablespoons honey

1 1/2 tablespoons sherry vinegar

1/4 cup chopped fresh parsley

Preheat oven to 400°.

Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.

Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.  Makes 8 servings