NEW POTATOES SALAD

Ingredients :

2 tablespoons olive oil

2.4 lb (1 k) new potatoes, with skin, rinsed, dried and halved

1/3 cup white onion, finely chopped

2 teaspoons garlic, finely chupped

Salt

Pepper

8 bacon strips, fried until crispy and finely chopped

1 cup green onion (green part only), chopped

Ranch Vinaigrette

Ranch Dressing:

¾ cup mayonnaise

1/3 cup yogurt

½ cup heavy cream

2 tablespoons fresh parsley, chopped

2 tablespoons celery leaves, finely chopped

1 ½ teaspoon lemon juice

1 teaspoon Dijon mustard

2 tablespoons grated onion

1 teaspoon garlic, finely chopped

Salt

Pepper

Preparation:

Brush olive oil on a cookie sheet. Combine potatoes with white onion, garlic, salt and pepper. Arrange on prepared cookie sheet and bake on preheated oven to 425ºF (225ºC) for 35 minutes or until potatoes are tender and lightly browned, stirring occasionally.
Remove from the oven and transfer to a bowl. Add chopped bacon, green onion and toss with the vinaigrette. Correct seasoning.

Ranch Dressing:
Combine mayonnaise, yogurt and cream. Add remaining ingredients and combine. Correct seasoning. Cover and refrigerate for 1 hour before using.
Yield: approximately 2 cups

4 – 6 servings

Preparation time: 40 minutes

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