Balsamic Glazed Roasted Potato Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
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! Ingredients:
1/3 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 |
1/2 pound cremini mushrooms, quartered |
1 large sweet onion, chopped |
2 slices bacon |
2 green onions, sliced (optional) |
1/3 cup chopped fresh parsley (optional) |
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.
|
|