Servings: 8  | Prep Time: 15 mins | Cook time: 30 mins | Total time: 45 mins

Ingredients

7 slices fully cooked bacon

2 pounds red potatoes, size C

1 medium sweet onion

1 tbsp peeled garlic, minced

1 tbsp olive oil

1 tsp sea salt

1 tsp black peppercorns, crushed

4 oz. shredded Monterey Jack cheese

1/2 cup mayonnaise

1/2 cup sour cream, fat free

1/4 cup Hendrickson’s fat free vinegar and oil dressing

Instructions

    1. Heat oven to 425°F.
    2. Cut bacon into 1/2-inch pieces and cut washed potatoes into 1/2-inch dice.
    3. Toss potatoes and bacon in a microwave-safe dish, covered with a lid.
    4. Microwave on high for 7-10 minutes or until potatoes begin to cook, rotate dish and stir halfway through the cooking time.
    5. Chop onion coarsely and mince garlic.
    6. Transfer mixture to a large baking sheet and combine with onion, garlic, salt and pepper. Spread mixture out evenly.
    7. Roast 20-30 minutes or to desired doneness; stir potatoes. Remove from oven and set aside.
    8. Shred cheese.
    9. To make dressing, combine mayonnaise, sour cream and dressing.
    10. Remove potatoes from microwave; drizzle with oil and toss to coat.
    11. Place potato mixture in a large bowl; toss with cheese and dressing. Serve warm or at room temperature.

Notes:

Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade