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Tangy Roasted Potato Salad with Bacon Vinaigrette

A close-up of glistening, roasted potato salad pieces tossed in oil and topped generously with fresh green parsley.
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Make a flavorful potato salad by roasting the potatoes first for crispy edges and a fluffy interior, then toss them in a tangy bacon vinaigrette.

Ingredients

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  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 slices thick-cut bacon, cooked and crumbled
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 small shallot, finely minced
  • 2 celery stalks, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cut potatoes with olive oil, salt, and pepper on a large baking sheet. Spread them into a single layer.
  3. Roast for 25 to 30 minutes, turning halfway through, until the potatoes are golden brown and tender inside with crispy edges.
  4. While the potatoes roast, prepare the vinaigrette. In a small bowl, whisk together the red wine vinegar, Dijon mustard, and maple syrup.
  5. In a separate small skillet, cook the bacon until crisp. Remove the bacon and set aside, reserving 1 tablespoon of the rendered bacon fat.
  6. Add the reserved bacon fat to the vinaigrette mixture and whisk well. Stir in the minced shallot.
  7. Place the warm roasted potatoes in a large bowl. Immediately pour the vinaigrette over the potatoes and toss gently to coat. The warmth helps the potatoes absorb the dressing.
  8. Let the salad cool for 15 minutes.
  9. Gently fold in the crumbled bacon, diced celery, fresh parsley, and chopped hard-boiled eggs, if using.
  10. Serve the roasted potato salad warm or at room temperature.

Notes

  • For the best texture, do not overcrowd the baking sheet when roasting the potatoes. Use two sheets if necessary.
  • This potato salad with crispy edges tastes great made ahead; allow it to sit at room temperature for 30 minutes before serving if refrigerated.
  • If you prefer a creamier texture, substitute half of the vinaigrette with 1/4 cup of mayonnaise.

Nutrition

Find it online: https://blissbatter.com/roasted-potato-salad-recipe-best-tangy-bacon/