balsamic roasted potato salad

It’s that time of year to enjoy all of the outdoor activities. Hiking, biking, gardening, swimming. Oh, and don’t forget about gathering around the picnic table for a burger or some grilled chicken. And there must be potato salad. Allow me to present an alternative …Balsamic Roasted Potato Salad.  

Let’s talk about that other potato salad. I don’t always crave the type we grew up with. You know the one …with the mayo based dressing.

Don’t get me wrong. There are times that creamy potato salad is exactly what I want. But really. Consider this alternative.

Perfectly roasted potatoes bathed in a delicious balsamic vinaigrette, topped with bacon, scallions and arugula. Enjoy it anytime of year.

A lineup of the ingredients for your Balsamic Roasted Potato Salad…

• Red-skinned potatoes – Cut into bite-size pieces. I use unpeeled red-skinned potatoes here. They’re thin-skinned with a high moisture content and hold up well during the roasting process. 
• Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Salt & freshly ground black pepper
• Aged balsamic vinegar – Aged balsamic vinegar has a rich, complex, and syrupy texture with a balance of sweet and sour flavors, often with notes of fruit, wood, and caramel.
• Honey – Using honey, instead of sugar for that touch of sweetness, rounds out the flavor and adds a silky smooth texture to the sauce. In lieu of honey, you could use real maple syrup.
• Paprika – Sweet paprika is recommended. Made from sweet red bell peppers. It has a mild, slightly sweet flavor with little to no heat. 
• Fresh garlic – Minced or grated. To avoid unwanted chunks, use your garlic press or cheese grater.
• Crispy cooked bacon – Broken down into small crumbles.
• Fresh scallions – Sliced, dark green parts only. Also known as green onions or spring onions, scallions are a versatile, mild-flavored vegetable. They have a mild, oniony flavor, with the white and light green parts being more pungent and the green tops having a grassy, peppery taste.
• Fresh flat-leaf parsley – Chopped. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. 
• Fresh baby arugula – Roughly chopped. Preferred over mature arugula, baby arugula is picked when the leaves are still small and tender. Baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.
• Lemon zest – The finer the better. I use my microplane grater or cheese grater for the best results.

Scrub those potatoes and leave the skin on. You’ll be glad you did since it adds color and texture.

Be sure to cut the potatoes small enough so that each piece is bite-sized.

• Preheat oven to 425°F.
• Line a large baking sheet with parchment paper.
  
• Place cut potatoes on prepared baking sheet.
• Drizzle with olive oil.
• Mix well to coat all sides.
• Arrange in a single layer.
• Season with salt and pepper.
• Bake for 35 to 40 minutes until cooked through and golden brown.
• Let cool for 10 minutes on the baking sheet.

While the potatoes are roasting, prepare the vinaigrette.

• In a large bowl, add the olive oil, balsamic vinegar, honey, paprika and minced garlic.
• Season to taste with salt and pepper.
• Mix well to combine.
  

• Allow the potatoes to cool a bit before removing them from the tray so that they retain most of their caramelized texture.
• If you mix them with the vinaigrette while they’re very hot, they will become soggy.
• When potatoes have sufficiently cooled, add them to the bowl containing the vinaigrette.
• Mix well so that all pieces are coated.
• Add the crumbled bacon and the prepared greens. – If you prefer to offer a vegetarian salad, simply omit the bacon from the mix.
• Gently stir all ingredients.
  

• Transfer to a serving bowl or platter.
• Top with the zest from one lemon.
• Serve warm or at room temperature.

Time to enjoy your Balsamic Roasted Potato Salad…

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More popular barbecue sides…