Balsamic Glazed Roasted Potato Salad
Description
Roasted potatoes, mushrooms, and sweet onion are tossed with a sweet balsamic vinaigrette and smoky bacon in this German-inspired potato salad.
Ingredients
•
1/3 cup olive oil
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3 tablespoons balsamic vinegar
•
1 tablespoon honey
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1 tablespoon paprika
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1 clove garlic, minced
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salt and ground black pepper to taste
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2 pounds baby Yukon Gold potatoes, quartered
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1/2 pound cremini mushrooms, quartered
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1 large sweet onion, chopped
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2 slices bacon
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2 green onions, sliced
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1/3 cup chopped fresh parsley
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2 tablespoons balsamic vinegar
Directions
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.