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!
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
234 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 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.
Step 3
Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
Step 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.
Step 5
Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.