Balsamic Glazed Roasted Potato Salad

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

Ingredients

• 1 tablespoon honey
• 1 clove garlic, minced
• ⅓ cup olive oil
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon paprika
• 2 slices bacon
• 3 tablespoons balsamic vinegar
• 1 large sweet onion, chopped
• 2 green onions, sliced (Optional)
• 2 pounds baby Yukon Gold potatoes, quartered
• ½ pound cremini mushrooms, quartered
• ⅓ cup chopped fresh parsley (Optional)

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.