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Balsamic Glazed Roasted Potato Salad
Balsamic Glazed Roasted Potato Salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
German-inspired potato salad with roasted potatoes, mushrooms, sweet onion, balsamic vinaigrette, and smoky bacon.
Ingredients:
  • 0.33333334326744 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon paprika
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 2 pounds baby Yukon Gold potatoes, quartered
  • 0.5 pound cremini mushrooms, quartered
  • 1 large sweet onion, chopped
  • 2 slices bacon
  • 2 green onions, sliced
  • 0.33333334326744 cup chopped fresh parsley
  • 2 tablespoons balsamic vinegar
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and cover a baking sheet with aluminum foil.
  • In a large bowl, combine olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper. Add potatoes, mushrooms, and sweet onion; toss to coat. Transfer the vegetables to a prepared baking sheet and spread them out evenly.
  • Bake in a hot oven until the potatoes are fork-tender, for about 30 to 40 minutes.
  • In a large, deep skillet over medium-high heat, cook the bacon, turning occasionally, until evenly browned for about 10 minutes. Place the cooked bacon on a paper towel-lined plate to drain; then crumble.
  • Place the potato mixture in a large bowl and mix in the bacon, green onions, parsley, and the remaining 2 tablespoons of balsamic vinegar.

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