Grandma'S Roasted Potato Salad

• 2 pounds new potatoes - Cut into wedges
• 10 -- 12 cloves of fresh garlic
• Drizzle of olive oil
• Salt
• Black Pepper
• 3/4 cup mayonnaise
• 2 tablespoons Creole Mustard
• Juice of one lemon
• 2 or 3 tablespoons finely chopped fresh parsley leaves
• 4 hard cooked eggs, sliced
• 1/2 pound bacon, cooked until crispy
• 1/2 small red onion, thinly sliced

1. Preheat oven to 425 degrees. In a large bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper.
2. Place on a baking sheet and roast for 35 minutes (or until done - yet still firm). Remove from the oven and cool completely.
3. Using a food processor or blender, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the parley and mix well.
4. In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon and red onions. Mix well.
5. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 or more hours.
6. Remove from fridge and mix the salad. Re-season with salt and pepper if needed.

potatoes, garlic, drizzle of olive oil, salt, black pepper, mayonnaise, creole mustard, lemon, parsley, eggs, bacon, red onion

Taken from www.epicurious.com/recipes/member/views/grandmas-roasted-potato-salad-1253537 (may not work)