Ingredients

Aioli

1 large head garlic

1 tablespoon olive oil

   Salt

3/4 cup mayonnaise

1 (4-ounce) jar pimentos, drained

1/4 teaspoon salt or more to taste

1/2 teaspoon onion powder

      Pepper

Potatoes

1 (1.5-pound) bag mini potatoes

   Salt and pepper

1 pound bacon, cooked and crumbled

2/3 cup sliced cherry or pear tomatoes to garnish (optional)

Directions

For aioli: Heat oven to 400. Slice top off garlic head to expose cloves inside. Drizzle with olive oil, and add a dash of salt. Wrap in aluminum foil, place in a pan, and roast in oven for 45 minutes. Cool completely before handling.

Squeeze garlic cloves out of skin and into food processor. Add mayonnaise, pimentos, salt and onion powder. Pulse until smooth. Add pepper to taste and add more salt if needed. Refrigerate aioli until time to serve.

For potatoes: When ready to serve, boil potatoes until tender, about 15 minutes. Once cool enough to handle, slice in half, season potatoes with salt and pepper. Spread aioli on a platter. Add potatoes to platter, and top with crumbled bacon and a few tomatoes, if desired. Serve.

Note: Note: Aioli should be made at least 1 day in advance, but 2 days are even better. This can be served as an appetizer or side dish.
Category: A Pop of Pimento
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