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Balsamic Roasted Potato Salad
Balsamic glazed potato salad made with roasted potatoes.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings
Calories
211
kcal
Author
Leigh Anne Wilkes
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
Calories:
211
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
79
mg
|
Potassium:
580
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
482
IU
|
Vitamin C:
14
mg
|
Calcium:
23
mg
|
Iron:
1
mg