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Roasted Potato Salad with Balsamic-Bacon Vinaigrette

SUBMITTED BY: beautiful

"I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 3.5 star rating.
Read Reviews (4)
PREP TIME  45 Min
COOK TIME  30 Min
READY IN  1 Hr 35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 pounds baby red potatoes, cut in half
  • 1/2 cup olive oil
  • 1/2 cup minced garlic
  • 1 tablespoon seafood seasoning
  • 8 ounces bacon
  • 1/4 cup balsamic vinegar
  • 1/2 cup minced garlic
  • salt and pepper to taste
  • 1/2 cup olive oil
  • 1 large red onion, cut into 1/2-inch dice
  • 1 bunch parsley, minced
  • 5 hard boiled eggs, roughly chopped

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
  4. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2007 by beautiful
I am the submitter of this recipe and I am sorry and should clarify. As per the other review,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2007 by palmtrees
I was so excited to serve this at a party. It was SO delicious, five stars, after 20 minutes.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2007 by Holly
Is this served warm or cold? Can it be made a day ahead? MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2008 by Gramma in MT
How can you go wrong with all our favorite ingredients? I don't know but something went sadly... MORE


 
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Recipe Submitter:

beautiful
Cooking Level: Expert
Living In: Vilseck, Bayern, Germany
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Nutritional Information
Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 531

  • Total Fat: 46.7g
  • Cholesterol: 152mg
  • Sodium: 502mg
  • Total Carbs: 19.3g
  •     Dietary Fiber: 5.7g
  • Protein: 11g

VIEW DETAILED NUTRITION

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