Ingredients:

3 lbs new potatoes unpeeled, scrubbed and quartered
1 large onion, peeled and quartered
1 head garlic, top ¼� sliced off
4 Tbsp Urban Accents Cape Cod Grill & Boil
12 oz bacon, cooked until crisp, drained and crumbled
1 cup coarsely chopped Kalamata olives
3 green onions, finely chopped
1 cup mayonnaise

Directions:

Place potatoes, onion and garlic head in large stockpot; cover with cold water by 1 inch.  Add Cape Cod Grill & Boil; bring water to boil, then simmer for 15 minutes or until potatoes are cooked but still slightly firm.  Pour contents of stockpot into a colander and let cool. 


Cut cooled potatoes into 1-inch pieces; place in large bowl.  Cut cooked onions into ½-inch pieces; add to potatoes.  Add crumbled bacon, olives and green onions to mixture.  Remove garlic cloves from peels by squeezing them from cooked garlic head and place garlic in small bowl.  Using back of spoon, mash garlic into smooth paste, then add mayonnaise and combine until well blended.  Add the mayonnaise mixture to other ingredients and toss until thoroughly mixed.  Refrigerate for several hours or overnight to allow flavors to blend.  For best flavor, remove from refrigerator one hour before serving.