Balsamic Glazed Roasted Potato Salad recipe
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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
Nutrition Info
- 234.2 caloriescarbohydrate: 27.8 gcholesterol: 4.8 mgfat: 12.5 gfiber: 2.9 gprotein: 4.6 gsaturatedFat: 2.4 gservingSize: -sodium: 72.3 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Balsamic Glazed Roasted Potato Salad
Directions
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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.