Balsamic Glazed Roasted Potato Salad
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
56
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Olive Oil2 tbsps
Balsamic Vinegar1 tbsp
Honey1 tbsp
Paprika1 clove
Garlic (minced)1
Salt1 large
Sweet Onion (chopped)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with aluminum foil
3
Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl
4
Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat
5
Spread vegetables over prepared baking sheet
6
Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes
7
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
8
Drain the bacon slices on a paper towel-lined plate; crumble bacon
9
Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar