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.

balsamic roasted potato salad

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

  • Red-skinned potatoes
  • Extra-virgin olive oil
  • Salt & freshly ground black pepper
  • Aged balsamic vinegar
  • Honey
  • Paprika
  • Fresh garlic
  • Cooked bacon
  • Fresh scallions
  • Fresh flat-leaf parsley
  • Fresh baby arugula
  • Lemon

balsamic roasted potato salad

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.

balsamic roasted potato salad

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.

balsamic roasted potato saladbalsamic roasted potato salad

Time to enjoy your Balsamic Roasted Potato Salad…

balsamic roasted potato saladBalsamic Roasted Potato Salad

balsamic roasted potato salad

Perfectly roasted bite-sized chunks of potato, dressed in a delicious balsamic vinaigrette with bacon, scallions & baby arugula. Best when served warm or at room temperature.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 3 pounds red-skinned potatoes, cut in bite-sized pieces
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • coarse kosher salt
  • freshly ground black pepper
  • 3 tablespoons aged balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 4 ounces cooked bacon, crumbled
  • 3 scallions, sliced (green part only)
  • 1/3 cup chopped fresh parsley
  • 1 ounce roughly chopped baby arugula
  • zest from one lemon

Instructions

  1. Preheat oven to 425°F.  Line a large baking sheet with parchment paper.

  2. 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.

  3. In a large bowl, add olive oil, balsamic vinegar, honey, paprika, minced garlic and desired amount of salt and pepper.  Mix well to combine.

  4. 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 and gently stir all ingredients.  

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

balsamic roasted potato salad

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