BALSAMIC GLAZED ROASTED POTATO SALAD

Balsamic Glazed Roasted Potato Salad image

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!

Provided by MOONANGEL

Categories Salad Potato Salad Recipes No Mayo

Time 1h

Yield 8

Number Of Ingredients 13

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Ingredients

⅓ 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
½ pound cremini mushrooms, quartered
1 large sweet onion, chopped
2 slices bacon
2 green onions, sliced
⅓ cup chopped fresh parsley
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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.
Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
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.
Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g