Balsamic Glazed Roasted Potato Salad Recipe

Name: Balsamic Glazed Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon honey; 1 tablespoon paprika; 1 clove garlic, minced; salt and ground black pepper to taste; 2 pounds baby Yukon Gold potatoes, quartered; 1/2 pound cremini mushrooms, quartered; 1 large sweet onion, chopped; 2 slices bacon; 2 green onions, sliced (optional); 1/3 cup chopped fresh parsley (optional); 2 tablespoons balsamic vinegar

Servings: persons

1/3 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon paprika
1 clove garlic, minced
salt and ground black pepper to taste
2 pounds baby Yukon Gold potatoes, quartered
1/2 pound cremini mushrooms, quartered
1 large sweet onion, chopped
2 slices bacon
2 green onions, sliced (optional)
1/3 cup chopped fresh parsley (optional)
2 tablespoons balsamic vinegar

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
3
Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
4
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
5
Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 tablespoon paprika, and more.

Yes, Balsamic Glazed Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Glazed Roasted Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions