Balsamic Glazed Roasted Potato Salad

Balsamic Glazed Roasted Potato Salad

7
MOONANGEL 0

"Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!"
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Ingredients

1 h servings 234 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
  3. Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
  4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
  5. Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Footnotes

  • Cook's Notes:
  • If you can't find baby Yukon Golds, don't sweat it, you can get the regular Yukon Golds and cut them into roughly 1 inch pieces.
  • Swap Ideas - Vinegar: apple cider, red wine, white wine, white balsamic; Bacon: pancetta, crumbled sausage (chorizo); Fresh Herbs: tarragon, basil, dill. You could even cheat and use your favorite vinaigrette dressing, I won't tell! :)
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

Definitely not my favorite potato recipe. I used red potatoes and yellow onion since that was what I had on hand but followed the spices, oil and vinegar exactly. The potatoes just didn't have...

Most helpful critical review

Was a disaster! Put the mixture in the oven for 30 min and they came out burnt and inetable. Will never make this again.

Definitely not my favorite potato recipe. I used red potatoes and yellow onion since that was what I had on hand but followed the spices, oil and vinegar exactly. The potatoes just didn't have...

Delicious! We cooked the potato mixture on the grill, which added a really nice flavor to an already tasty dish. We will make this again.

Very good! Will definitely make again. Used regular button mushrooms and an extra piece of bacon. I wouldn't call this a "salad" at all, but still- pretty darn good!

I always hate those review were people totally changed the recipe.... I'm sure would be good as written, but I didn't have any regular potatoes, green onions, bacon, or mushrooms. I made it with...

we liked them! simple and a nice change

Was a disaster! Put the mixture in the oven for 30 min and they came out burnt and inetable. Will never make this again.

Best potato salad I've ever had. For me, it comes off the foil better if the foil is sprayed beforehand with olive oil PAM.