Loaded Garlic Potato Salad

Preheat your oven to 400ºF.

Cut about 1/4 inch off the top of the garlic head, exposing the tops of the cloves.

Place the garlic head on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil.

Wrap the garlic in the foil and place it in the oven.

Roast for about 35 to 40 minutes, or until the cloves are soft and golden brown.

Let the garlic cool before handling.

While the garlic is roasting, place the cut potatoes in a large pot and cover with cold water.

Add a pinch of salt to the water.

Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 10 to 15 minutes.

Drain the potatoes and let them cool to room temperature.

In a large bowl, combine the sour cream, Dijon mustard and apple cider vinegar.

Squeeze the roasted garlic cloves out of their skins and mash them into a paste.

Add the roasted garlic paste to the dressing, and mix well.

Season with salt and pepper to taste.

Add the cooled potatoes to the bowl with the dressing and gently toss to coat.

Fold in the shredded cheese, crumbled bacon and sliced green onions.

Transfer the potato salad to a serving dish and garnish with chopped fresh parsley.