Roasted Potato Salad with Balsamic-Bacon Vinaigrette Recipe - Allrecipes.com
Roasted Potato Salad with Balsamic-Bacon Vinaigrette Recipe
  • READY IN ABOUT hrs

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Recipe by  

"I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
  4. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 30 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2007

I am the submitter of this recipe and I am sorry and should clarify. As per the other review, serve shortly after making, warm or room temp (another thing I love about this recipe, great for picnics and events because of not needing to keep cold) and as also stated, honestly, not good as leftovers. Sorry, but hope this helps future cooks.

 
Most Helpful Critical Review
Feb 01, 2008

How can you go wrong with all our favorite ingredients? I don't know but something went sadly wrong and this did not live up to our expectations - I would have rather had German Potato Salad - any day of the week and we LOVE Balsamic Vinegar, used our favorite kind; love bacone, onions, etc but this stuff just didn't cut it for any of us . . . .

 

15 Ratings

Jun 13, 2007

I was so excited to serve this at a party. It was SO delicious, five stars, after 20 minutes. But I made it up earlier and had to refrigerate it...ewwww! It was horrible cold and not as good re-heated. I'll make it again, but I wish it'd been explained better.

 
May 19, 2007

Is this served warm or cold? Can it be made a day ahead?

 
Nov 17, 2010

My friends liked this as well, but I tweaked. I didn't add all the garlic the recipe suggested and even wondered if that was written wrong. I would also suggest white balsamic vinegar instead of red. I also didn't know what seafood seasoning was, so I used Lawry's and a pepper seasoning blend that I have.

 
Aug 19, 2009

Our new favorite potato salad recipe!!! Served the salad at room temperature and got rave reviews! The only alterations I made were to add a chopped tomato and after I chopped the red onion I cooked it for about a minute in a small amount of water in the microwave to take away the sharpness. Really great and tasty recipe!

 
Jun 05, 2009

I have made this twice now. And have done some simple variations to it... Both times my husband has LOVED it. He loves it warm and cold.... It doesn't take long till it is all gone! Great potato salad!

 
May 11, 2009

I love potatoes and everything else in this recipe. I ate till it hurt, good stuff. I would only ever serve this stuff fresh and warm, but will definitely serve again. Thanks.

 

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Nutrition

  • Calories
  • 573 kcal
  • 29%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 43.3 g
  • 67%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 538 mg
  • 22%

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

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About the Cook

 
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