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SERVES:

INGREDIENTS:

8 slices thick cut bacon (or 12 slices regular cut)
1 1/2 pounds fingerling potatoes (or baby potatoes)
olive oil for seasoning potatoes, onion and asparagus
salt and pepper for seasoning potatoes, onion and asparagus
1 1/2 cups chopped Vidalia onion
1 1/2 cups chopped asparagus
approx. 1 cup frozen peas
approx. 1/2 cup chopped roasted red peppers
approx. 1/3 - 1/2 cup mayonnaise

chopped mint to taste (optional but good)

PROCEDURE:

Preheat the oven to 400 degrees a bit ahead of time and lay out 8 thick cut slices of bacon on a sheet tray....on top of a piece of parchment paper, and pop the tray into the oven.

Slice the potatoes crosswise into 1/2-inch coins and toss those into a mixing bowl with olive oil and salt and pepper to taste. Lay them out on another baking tray and place that into the oven as well.

While you're giving those two things about a 10-15 minute head start, cut the asparagus and Vidalia onion into bite size pieces and toss them in a mixing bowl with a little olive oil and salt and pepper as well.

Once the potatoes have been roasting along for 10-15 minutes, add the asparagus and onions, stir those in and pop the tray back into the oven.

Keep your eye on the bacon and pull it out of the oven when it is nice and crisp, and drain it on paper towels. Pull the potatoes out of the oven when they're cooked to your liking and let them cool down to room temperature.

It's actually a good idea to divide that up onto a couple of plates and pop those into the fridge so the veggies really do cool down and then add those to the mixing bowl with the crumbled or chopped bacon, a handful of peas and some diced roasted red pepper, add a dollop of mayonnaise and gently toss to combine.

HINTS:

It's very important to cool the salad ingredients before mixing and, if you're not planning on eating immediately, completely chill in the fridge.

Use larger potatoes if you like, just cut them into 3/4-inch dice and proceed as normal.