Roasted Potato Salad With Bacon & Garlic

[Dee]

5 tablespoons olive oil
6 garlic cloves, minced
5 lbs russet potatoes, washed and diced with skin on roughly the same size
1 teaspoon salt
1/2 teaspoon pepper
1 cup mayonnaise (Hellman's or Homemade
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons parsley flakes, if desired (optional)
6 slices bacon, cooked till crisp and crumbled
2 celery ribs, washed and cut in half and diced
1/2 red onion, finely chopped
Directions
Heat oven to 375 degrees.
Mix the oil, garlic cloves, salt, pepper in a large bowl.
Add potatoes a few handfuls at a time tossing to coat with each addition.
Spread out onto a baking sheet that has been greased and bake for 45 minutes, sitrring every 15 minutes. Take out of the oven and let cool on the baking sheet. in a small bowl with a wire whisk or fork combine the mayonaisse, white wine vinegar, dijon mustard, and parsley flakes.
In the larger bowl add the cooled potato cubes, bacon, celery, and red onion. Add the dressing and toss the potatoes to coat. Check to make sure there is enough salt and pepper and adjust to your tastes.
Best if refrigerated overnight.
You can cut this recipe in half......