Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

  • Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.

  • 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.

  • Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Cook's Notes:

If you can't find baby Yukon Golds, don't sweat it, you can get the regular Yukon Golds and cut them into roughly 1 inch pieces.

Swap Ideas - Vinegar: apple cider, red wine, white wine, white balsamic; Bacon: pancetta, crumbled sausage (chorizo); Fresh Herbs: tarragon, basil, dill. You could even cheat and use your favorite vinaigrette dressing, I won't tell! :)

Nutrition Facts

234 calories; protein 4.6g; carbohydrates 27.8g; fat 12.5g; cholesterol 4.8mg; sodium 72.3mg. Full Nutrition
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