Roasted Potato Salad with Garlic Vinaigrette


  • 3lbs  Baby red potatoes, cut into 1-inch pieces
  • 1/2C  The Olive Grove’s Garlic flavored Olive Oil
  • 1/2t  Mustard powder
  • 1/2t  Red pepper flakes
  • 1/2t  Celery seed
  • 1/2t  Sea salt
  • 1/2C  The Olive Grove’s Garlic flavored Olive Oil
  • 1/4C  The Olive Grove’s Champagne Vinegar
  • Salt and pepper to taste
  • 1pkg (12oz)  Bacon, cooked and crispy, crumbled
  • 1/2 medium  Red onion, diced
  • 1/2C  Celery, chopped
  • 5  Hard boiled eggs, chopped
  • 1/4C  Chives, chopped
  • 1C  Parsley, chopped


Preheat oven to 350 degrees.  In a small bowl, mix together 1/2C olive oil with mustard powder, red pepper flakes, celery seed and salt.  Toss potatoes with oil mixture and place in a single layer onto a baking sheet and bake until golden brown, 30 to 40 minutes.  Once cooked, remove from oven and allow to cool slightly.

Whisk together 1/2C olive oil, vinegar, salt and pepper in a large bowl.  Toss the potatoes together with the vinaigrette.  Fold in bacon, onion, celery, eggs, chives and parsley.  Let stand at room temperature 20 minutes to allow flavors to blend, then serve.

Serves 10-12