Cheesy Potato Salad with Bacon, Cilantro & Roasted Garlic

My sister-in-law Nancy makes a delicious potato salad--it's different because it doesn't have any mayonnaise in it!

This morning Nancy and I were texting back and forth--with ingredients, instructions and questions--all about this salad.

Nancy said the recipe actually comes from her friend Connie Liles.

Remember Connie?

She is the very talented woman that decorated Karen's wedding!

I think this dish works as a side dish as well, it can be served warm or cold.

If you're serving steak, chicken breast or turkey patties, these potatoes would be a very tasty side dish!

Ingredients:

about 2 1/2 or 3 lbs. red potatoes

2 cups grated cheddar cheese

1/2 lb. bacon

1 bunch cilantro, chopped

1/4 to 1/2 cup red onion, minced

1 tablespoon roasted garlic, mashed

1/4 cup sliced black olives

salt and pepper to taste

Cut the potatoes into pieces, cover with water, bring to boil, and simmer over medium heat until tender. 

While the potatoes are cooking, slice the bacon into pieces and fry.

Fry until crisp, drain on paper towels, and set aside.

Grate 2 cups of cheddar cheese.

Chop 1/4 cup minced red onion, 1/4 cup sliced black olives, and 1 bunch of cilantro.

When the potatoes are tender, drain, and let cool until they are no longer hot, but still warm.

Coarsely mash the potatoes, leaving big chunks for texture.

The last time we barbecued, I roasted several cloves of garlic and keep them in a container in the refrigerator.

They come in handy for garlic lovers.

You can also roast them in the oven by cutting the tops off, drizzling them with a little olive oil and wrapping them in foil--bake them until they turn soft.

For this potato salad, mash the roasted garlic with a fork.

Add the grated cheese.

Then the red onion and olives.

An optional addition might be a little thinly sliced green onion.

Then add the bacon and cilantro.

Combine gently so the potatoes don't mash much further.

They're supposed to be stiff, gooey and cheesy.

Season to taste with salt and pepper.

I think the possibilities are endless for these potatoes, not just as a salad.

Nancy says to add a dollop of mayonnaise, sour cream or a little salad dressing, but I think they're good as is!

Be careful, though.

There's a possibility of eating all your calories for the day all at once.

('Just sayin'...)

Itadakimasu!

***

Earlier this year, Nancy, Connie and I went to a book signing.

Yes, that's us with Ree, The Pioneer Woman!

She DOES really sing like Ethel Merman!

Meet Nancy.

Nancy is my husband's sister.

She's got three older brothers.

And she likes to mow the lawn in her underwear.

Nancy can be a girly girl or a tomboy.

My husband says that he and his brothers named Nancy after the comic strip.

He says if she was a boy, the baby's name would have been Sluggo.

I love kindergarten pictures.

So cute!

She was a really good basketball player.

I remember her being the biggest player in her division.

She loves games.

She was good at Scrabble.

Nancy and Bill were high school sweethearts.

She was a beautiful bride.

My son Rick was their ring bearer.

Here's Nancy and Rick dancing at a family wedding several years ago.

Auntie Nancy's always a lot of fun.

When it was Karen's sharing day at school, she shared Auntie Nancy.

Nancy and Connie worked hard to decorate the Hurst Ranch for Karen and Mitchell's wedding.

This is Nancy when she first saw Karen in her gown.

"Auntie Nancy, don't cry!"

Here she is with her family.

Everyone in the Fujimoto family has a special bond with Nancy.

Love you, Nance!

***

Ingredients:

about 2 1/2 or 3 lbs. red potatoes

2 cups grated cheddar cheese

1/2 lb. bacon

1 bunch cilantro, chopped

1/4 to 1/2 cup red onion, minced

1 tablespoon roasted garlic, mashed

1/4 cup sliced black olives

salt and pepper to taste

Cut the potatoes into pieces, cover with water, bring to boil, and simmer over medium heat until tender. While the potatoes are cooking, slice the bacon into pieces and fry until crisp.

When the potatoes are tender, drain, and let cool until they are no longer hot, but still warm. Coarsely mash the potatoes, leaving big chunks for texture.

Add the other ingredients and mix gently. Season with salt and pepper to taste.