Hello and happy football season! If you need a side-dish worth sharing at your next game day event, this is your ticket.
I honestly never met a potato salad I loved until I made this one. Though I do have a slight aversion towards mayonnaise, so that likely explains it. Now I can get down with a smooth shear of aioli if it’s on a burger or sandwich and REALLY amps up the flavor, but just plain ol’ mayo is not my jam.
Especially when there are so many other lower fat, flavorful dressings to take its place. This honey Dijon dressing is unapologetically fragrant with loads of garlic, fresh lemon juice and a slew of herbs.
This recipe excites me in many ways, but one of them being that it’s the epitome of fall fun food. It’s the perfect salad to make on game days to accompany some grilled chicken or burgers. It’s a great dish to share at BBQs and pot-lucks. It’s delicious eaten hot, cold or at room temperature. It feeds an army so you can bring leftovers to work for lunch. It’s just a multitude of goodness that needs to be in your life.
Speaking of goodness, there is an entire head of garlic in this recipe. But before you go running for your pack of mints, the garlic is roasted to sweet, caramelized perfection, making it much less pungent.
Roasting garlic is something I do on weekly basis because it’s a necessity to have on hand in my kitchen. I use roasted garlic cloves in salads, omelets, hummus or just smeared on a piece of toasted Italian bread. I can’t describe how rich and aromatically delicious garlic is once it’s been roasted. If you haven’t tried it yet, now is your time, friends!
- 3 lbs red potatoes, cut into uniform bite-sized pieces
- 1 lb fresh green beans, trimmed and cut in half
- 1 entire head of garlic
- 2 slices of turkey bacon
- ¼ cup extra virgin olive oil + 3 tbsp for roasting
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 3 tbsp fresh lemon juice (~1/2 of a juicy lemon)
- ⅓ cup loosely packed fresh parsley, chopped
- 2-3 tbsp chives, finely chopped
- Sea salt and fresh ground pepper to taste
- Preheat oven to 425 degrees F. Line two baking sheets with foil.
- Combine chopped potatoes and green beans in a large bowl. Add 2 tbsp olive oil, salt and pepper. Toss to evenly coat. Spread out evenly on baking sheets.
- Slice the top of the garlic head off so cloves are exposed. Coat the top of the cloves with 1 tbsp olive oil and wrap entire head in foil. Place vegetables and garlic head in the oven. Roast vegetables for 25 minutes. Remove from oven and give them a good toss. Place back in the oven for an additional 20 minutes.
- While vegetables roast, cook turkey bacon on a non-stick skillet over medium-heat high. Once browned, set aside to cool. Chop into small pieces.
- In the meantime, prepare sauce by whisking together ¼ cup olive oil, Dijon mustard, lemon juice, honey, herbs, salt and pepper in a medium-sized bowl. Set aside.
- Once vegetables have roasted for a total of 45 minutes and garlic has roasted for 60 minutes, remove from oven and let cool for ~5 minutes. Remove all garlic cloves from shells and roughly chop.
- In a large bowl, combine roasted vegetables, garlic, turkey bacon and dressing. Toss to evenly combine. Top with extra herbs (optional) and serve!