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.
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
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Preheat oven to 425°F. Line a large baking sheet with parchment paper.
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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.
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In a large bowl, add olive oil, balsamic vinegar, honey, paprika, minced garlic and desired amount of salt and pepper. Mix well to combine.
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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.
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Transfer to a serving bowl or platter. Top with the zest from one lemon. Serve warm or at room temperature.