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.

Pesto Potato Salad Recipe

INGREDIENTS:
500 g baby gourmet potatoes, washed
1 bunch fresh parsley leaves
¼ cup cashew nuts, roasted
1 clove garlic, crushed
1 ½ Tbsp olive oil
squeeze of lemon juice
½ cup Mayonnaise

DIRECTIONS:
1. Cook gourmet potatoes in lightly salted boiling water until tender. after cool completely. Cut potatoes in halves or quarters and place in a large bowl.

2. Make the pesto by putting parsley leaves, cashew nuts, garlic cloves, and olive oil in a food processor. Process until smooth. Stir through lemon juice and season to taste. Mix pesto through Mayonnaise. Stir through cooked potatoes.

Potato Salad With Mayonnaise Recipe

INGREDIENTS:
new potatoes
½ tsp salt
½ tsp black pepper
1 tsp extra virgin olive oil
1 tsp reduced fat creme friache
1 tbsps reduced fat greek yoghurt (preferably 0% fat)
1 spring onions
2 lemons
2 tbsps light mayonnaise
chopped chives
chopped parsley

DIRECTIONS:
1. Boil the potatoes in salted water until they are cooked all the way through. If they are overcooked then they will fall apart but if they are undercooked then they will taste crunchy and odd so this part is important.

2. Leave the potatoes to cool in the fridge for about half an hour.

3. Once the potatoes have cooled add creme friache, greek yoghurt and a mayonnaise to them. Chop the spring onions and add.

4. Add the zest of 2 lemons and the juice of half a lemon. Add the chives, parsley and a little salt and pepper and drizzle with a dash of olive oil.

5. Serve and enjoy it.