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!


Recipe Summary

30 mins
30 mins
1 hr
8 servings


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


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

  • 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