Roasted Garlic BLT Potato Salad –
1 head roasted garlic
1 egg yolk
1/2 cup veg oil
half a lemon, juiced
1/2 tsp dijon mustard
1 1/2 – 2 lbs mix of yukon gold and red potatoes
6 strips of bacon, small dice
2 small sized tomatoes, small dice
apple cider vinegar to taste
salt and pepper to taste
Preheat oven to 375. Cut the top of a head of garlic and cover almost to the top with veg oil. Sprinkle salt and pepper on the top of the garlic head.
Roast in the oven for @ 1 hour, or until golden.
Allow to cool. Pour garlic-infused oil into measuring cup and add regular veg oil as necessary to get to 1/2 cup.
Lay bacon in a parchment lined sheet pan.
Bake for @ 15 minutes (check at 10) until crispy and once done, drain on paper towels.
Meanwhile, back at the ranch, cut potatoes into 1/2″ dice
and put in a pot of salted cold water with a splash of apple cider vinegar. Put the pot on high and check again when boiling. Once the potatoes are tender (about 10 minutes after boiling), drain and let cool.
While that business is happening, whisk together dijon, lemon juice, and egg yolk. While whisking constantly, drizzle in the 1/2 cup of oil. Start drop by drop until you see an emulsion forming, then go in a slooooow steady stream. If your mayonnaise breaks (looks like an oil slick), put half an egg yolk into a new bowl (approximate) and slowly drizzle in the oil slick. If you go slow enough, should come back together.
Squeeze roasted garlic out of head.
Chop fine and whisk into mayo. Salt and pepper to taste. Set aside.
Chop tomatoes and lightly salt them.
Chop bacon. Combine remaining mayo, bacon, and potatoes.
Stir and add a splash of apple cider vinegar.
Chiffonade spinach. Stir in tomatoes and spinach and salt and pepper to taste.