BALSAMIC GLAZED ROASTED POTATO SALAD
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!
Provided by MOONANGEL
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g
BALSAMIC POTATO SALAD
Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
- Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.
BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING
Steps:
- Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
- In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
- NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).
BALSAMIC VINEGAR POTATO SALAD
Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.
Provided by Mika G.
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in water until tender. Drain, and transfer to a large bowl.
- Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
- Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8
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