Creamy Roasted New Potato Salad

• 2 TBS light olive oil
• 2 pounds new red potatoes, washed, dried and diced
• 1 medium brown onion, peeled and chopped
• 2 tsp minced garlic
• 1 tsp coarse salt
• ½ tsp of freshly ground black pepper
• 8 to 10 rashers of cooked crisp (streaky) bacon, crumbled
• 1 bunch of spring (green) onions, washed, trimmed and chopped
• ½ cup prepared Ranch Dressing (use your favourite brand) (120g)
• ¼ cup good quality mayonnaise (60g)
• Salt and pepper to taste

1. Preheat the oven to 425*F/ 230*C/ gas mark 7. Line a 15 X 10-inch jelly roll pan with aluminium foil.
2. Chop the brown onions and potatoes (I don’t bother to peel the potatoes) and mince the garlic. Toss together in a bowl along with the salt, black pepper and olive oil. Spread out on your prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, stirring them every now and then. If you like your potatoes a bit crisper, you can bake them for 10 minutes longer.
3. Chop your spring onions and crumble the cooked bacon while the potatoes are roasting.
4. Transfer to a large bowl. Add the crumbled bacon, and spring onions. Whisk together the ranch dressing and mayonnaise. Pour over the potato mixture and combine completely. Taste and adjust seasoning as required. Serve immediately, or cover and chill until serving time.

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