Sunday, June 29, 2014

Oven Roasted Potato Salad

It's hard to believe we are approaching July already! With the warm weather comes lots of BBQ's and I am always looking for new sides. While I do like potato salad I rarely make it. I wanted to try something different and I thought why not make a potato salad with a vinaigrette instead of mayo and use roasted potatoes? It was a nice change from the traditional potato salad. It was a hit!

Oven Roasted Potato Salad with Bacon
Serves 6-8

2 pounds red potatoes, quartered
2 tablespoons olive oil
5 slices of bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon stone ground mustard
1 stalk green onion, chopped
Pinch of salt and pepper

Preheat the oven to 375.

On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. 

Meanwhile heat a skillet over medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.

In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions. Add in the roasted potatoes and the green onions. Toss gently and serve immediately. Enjoy!


  1. Stopping by from Treasure box Tuesday. What a wonderful idea! Would love it if you would share this great recipe with the Wonderful Wednesday Blog Hop (begins Tues 7 pm EST)

  2. Looks delicious Bridget. Thanks for linking up at The Southern Special. I love a good potato salad.
    Spatulas On Parade


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