Balsamic Roasted Potato Salad

Author Leigh Anne Wilkes


  • 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


  • 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