Roasted Garlic Potato Salad with Bacon and Green Onions

Ingredients

• 1 medium sweet potato, peeled & cut into 1-inch cubes
• 2.5 lbs yukon gold potatoes, unpeeled, cut into 1-inch cubes
• 4-5 cloves garlic, whole, peeled
• 1 tbsp olive oil, extra virgin
• 1 large yellow onion, quartered & sliced
• 2 tsp olive oil, extra virgin
• 8 slices lean turkey bacon, chopped

Dressing

• 2 tsp lemon juice, fresh
• 2 tsp dijon mustard
• 2/3 cup reduced fat, mayo w/olive oil
• sea salt and pepper to taste
• 2 green onion or 1/4 cup chives, thinly sliced (green parts only)
• 2 tsp fresh parsley, chopped (optional)

Directions

1. Preheat oven to 425 degrees. Cover a rimmed baking sheet with foil sprayed with cooking spray. Layer cut sweet potatoes, Yukon gold potatoes and whole peeled garlic cloves in the prepared pan. Drizzle with 1 T. olive oil, salt and pepper; toss with hands to coat well. Bake for 20-30 minutes, or until caramelized and tender (turn over half way through baking � may need to remove garlic before potatoes if it starts to burn). Remove roasted garlic and roughly chop.
2. Place sliced yellow onion with 2 tsp olive oil, salt and pepper in a saut� pan over medium-low heat. Cook for 20-25 minutes, or until golden brown and caramelized.
3. Remove onions when finished, and in the same skillet cook chopped bacon until browned and crispy (or cook in oven on a broiler pan or in microwave).
4. Combine mayo, mustard, roughly chopped roasted garlic, lemon juice, salt and pepper in a blender or food processor until smooth (can be made ahead and refrigerated).
5. While still warm combine roasted potatoes (warm in oven a few minutes if needed), caramelized onions, cooked bacon, dressing, green onions and parsley in a large mixing bowl until well combined and coated with dressing. Serve warm, or room temperature with garnish of parsley if desired. Serving size about 1/2 � 2/3 cup salad.