Roasted Potato Salad
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Thursday, August 13, 2015

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Roasted Potato Salad

Kelly Mike - Thursday, August 13, 2015


  • 2 bags yellow baby potatoes(1 ½ pound), either halved or quartered depending on size
  • 4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
  • 1 teapsoon sea salt, plus a pinch, divided use
  • ¼ teaspoon cracked black pepper
  • 1 large red onion, quartered and sliced thinly
  • 1 tablespoon sugar
  • 6 strips apple smoked bacon, uncured, chopped into small pieces
  • 2 tablespoons flat-leaf parsley, chopped


  1. Preheat the oven to 400 degrees and line a baking sheet with foil. 
  2. In a large bowl, add the halved baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the red onion. 
  3. In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs; cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad. 
  4. Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette; keep the drippings warm. Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette, below.

Warm, Bacon Vinaigrette ingredients

  • 3 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 3 tablespoons reserved, warm bacon drippings
  • 1 tablespoon olive oil

Direction  For Warm, Bacon Vinaigrette

  1. In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil; whisk until the vinaigrette is well combined.


Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.


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