Roasted Potato with Mayo Recipe

INGREDIENTS:
3 pounds small red potatoes, cut into 1-inch pieces
1 tbsp olive oil
2 tsps freshly ground black pepper
1/2 tsp kosher salt
2 bacon slices (uncooked), chopped
2 cups diced Vidalia or other sweet onion (about 2 medium)
2 garlic cloves, minced
3 tbsps Dijon mustard
2 tbsps reduced-fat mayonnaise
1 1/2 tbsps honey
1 1/2 tbsps sherry vinegar
1/4 cup chopped fresh parsley

DIRECTIONS:
1. Preheat oven to 400°. Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
  
3. Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mayo mixture and parsley to potato mixture; toss gently.