"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!" — MOONANGEL
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salt and ground black pepper to taste
baby Yukon Gold potatoes, quartered
cremini mushrooms, quartered
sweet onion, chopped
green onions, sliced
chopped fresh parsley
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 enough flavor so I had to add a lot of salt. Otherwise it just tasted like bland potatoes. Maybe a balsamic vinegar reduction would be better? Regardless, this recipe needs a little "jazz-ing" up to make it work. UPDATE 06/18/12 After the potatoes cooled down about a day, they did seem to have pretty good flavor though the balsamic is still not very prominent. I still suggest using a balsamic reduction to really glaze the potatoes.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Glazed Roasted Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
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