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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Side Dishes / Vegetables / Balsamic Roasted Potato Salad

Balsamic Roasted Potato Salad

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By: Leigh Anne WilkesPosted: 6/12/14Updated: 12/05/22

This post may contain affiliate links. Please see disclosure policy here.

Add a twist to the traditional cookout side with this delicious Balsamic Roasted Potato Salad recipe.

Balsamic Roasted Potatoes

We hosted a BBQ on Memorial Day.  It was a potluck BBQ which is the best kind of party in my mind.  You don’t have to do all the work and you get to try other people’s yummy food.  It’s a great way to find new recipes and I found a good one at this party.

This is the first potato salad recipe I have ever had on the blog because, basically, I don’t like potato salad.  At least not the traditional, covered in mayo potato salad.  Now I know there are lots of great mayo based potato salad recipes out there and my husband is a fan of them.

Balsamic Roasted Potatoes

But today’s recipe for potato salad is my kind of potato salad.  Potatoes roasted in olive oil and then coated in balsamic vinegar, bacon and herbs!  This potato salad is just as good warm as it is at room temperature.  In fact, it is best to let it cool for a while before you add the balsamic vinegar mixture so it doesn’t totally soak up into the warm potatoes.

Balsamic Roasted Potatoes

In addition to the balsamic vinegar, the addition of fresh parsley, bacon and green onions to this potato salad give it lots of flavor.

Balsamic Roasted Potatoes

Check out more of my favorite potato recipes:

  • Cheesy Potatoes for Two
  • Breakfast Potatoes
  • Crispy Smashed Potatoes

Balsamic Roasted Potato Recipe

4.58 from 19 votes

Balsamic Roasted Potato Salad

Recipe From: Leigh Anne Wilkes
Balsamic glazed potato salad made with roasted potatoes.
serves: 8 servings
Prep:15 minutes
Cook:40 minutes
0 minutes
Total:55 minutes
Rate Recipe

Ingredients

  • 1/3 C olive oil more for drizzling
  • 3 Tbsp balsamic Vinegar
  • 1 Tbsp honey
  • 1/2 Tbsp paprika
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 2 lbs. red potatoes quartered
  • 3 slices bacon crumbled
  • 3 green onions sliced
  • 1/3 C fresh parsley chopped

Instructions

  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil.
  • Drizzle quartered potatoes in olive oil, stir to coat.
  • Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through.
  • Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
  • Remove potatoes from oven and allow to cool. Doesn’t need to be room temperature, can still be a little warm but not hot.
  • Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
  • Sprinkle with bacon, green onions and parsley.
  • Serve at room temperature

Nutrition Facts:

Calories: 211kcal (11%) Carbohydrates: 22g (7%) Protein: 3g (6%) Fat: 13g (20%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 5mg (2%) Sodium: 79mg (3%) Potassium: 580mg (17%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 482IU (10%) Vitamin C: 14mg (17%) Calcium: 23mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American
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  1. Karen Cushing says

    Posted on 9/21 at 6:18 am

    Making this for company this weekend! Since it is recommended to be served at room temperature, I can make it a bit ahead which reduces the last minute stress when I’m having dinner guests.

    Reply
  2. Christina says

    Posted on 7/9 at 4:33 pm

    Can I use white potatoes instead (already have in my house)?

    Reply
    • Leigh Anne says

      Posted on 7/9 at 6:07 pm

      I have only used red potatoes but I think a Yukon Gold would work fine

      Reply
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