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Ingredients
| olive oil: 2 tsp |
| salt: 1/4 tsp |
| red potatoes: 4 lbs (quartered) |
| green onions - spring or scallion (chopped): 1/2 cup (chopped) |
| parsley: 1/4 cup (chopped) |
| bacon: 4 strips (cooked and crumbled) |
| balsamic vinegar: 2 1/2 tsp |
| Dijon mustard: 1 Tbl |
| olive oil: 2 tsp |
| black pepper: 1/2 tsp |
| salt: 1/4 tsp |
Roasted Potato Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Preheat oven to 450.
- Combine first 3 ingredients. Arrange evenly on a jelly roll pan coated with cooking spray. Bake at 450 for 30 min or til tender. Let cool. Combine potatoes with onions, parsley and bacon.
- Combine vinegar and remaining ingredients in a jar. Cover and shake vigorously. Add vinaigrette to potato mixture and toss well.