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.  Let’s talk about 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 …consider this alternative. Roasted potatoes bathed in a delicious balsamic vinaigrette, topped with bacon, scallions and arugula.

Scrub the potatoes and leave the skin on. It adds color and texture. Be sure to cut the potatoes small enough so that each piece is bite-sized.

While the potatoes are roasting, prepare the vinaigrette. All ingredients should be combined in a large bowl. When ready, the roasted potatoes will be added to the vinaigrette in that same bowl.

Let the potatoes cool a bit before removing them from the tray. Once they are mixed in with the vinaigrette and well combined, add the greens and bacon crumbles.

If you prefer to offer a vegetarian salad, simply omit the bacon from the mix. Transfer the potato salad to your preferred serving bowl or platter and top off with fresh lemon zest. Serve warm or at room temperature.

roasted potato salad

Light and flavorful.  Serve at room temperature.

Servings 6 to 8 servings


  • 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


  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.

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