Balsamic Glazed Roasted Potato Salad Recipe -
Balsamic Glazed Roasted Potato Salad Recipe
  • READY IN 1 hr

Balsamic Glazed Roasted Potato Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Jun 18, 2012

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.

Most Helpful Critical Review
Sep 01, 2013

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

Jun 25, 2012

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.

Jun 12, 2012

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!

Oct 11, 2014

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 sweet potatoes, using the dressing recipe (only omitted the paprika), subbed green peppers for the mushrooms, and omitted the green onions and bacon. Turned out really well..... will try to make according to the recipe next time.

Sep 19, 2013

we liked them! simple and a nice change

Sep 23, 2012

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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