Roasted Potato Salad With Balsamic-Bacon Vinaigrett

Name: Roasted Potato Salad With Balsamic-Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1389

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 3 pounds baby red potatoes, cut in half, 1/2 cup olive oil, 1/2 cup minced garlic, 1 tablespoon seafood seasoning, and more.

Yes, Roasted Potato Salad With Balsamic-Bacon Vinaigrette 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!

Roasted Potato Salad With Balsamic-Bacon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions