Roasted Red Potato Bacon Salad with Balsamic Vinegar Dressing
A hearty potato salad featuring roasted Idaho red potato wedges tossed with crispy julienned bacon, sautéed red onions, and fresh parsley in a tangy balsamic vinaigrette. The potatoes are roasted until golden brown for enhanced flavor and texture, creating a warm salad that works beautifully as a side dish for barbecues, family dinners, or potluck gatherings. The homemade dressing combines sweet brown sugar with white balsamic vinegar and Dijon mustard for a perfect balance of flavors.
Ingredients
- 2 ½ pounds Idaho red potatoes
- 2 ½ ounces canola oil
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 7 ounces Roasted Idaho Potato Salad Dressing, see below
- 2 ounces red onions, sautéed in balsamic vinegar
- 2 ¼ ounces bacon, cooked, julienned
- 1 ounce fresh parsley, chopped
- 1 pound brown sugar
- 12 ounces balsamic vinegar, white
- 14 ounce Dijon mustard, country-style
- 5 pounds mayonnaise
- 2 ⅝ tablespoons black pepper, freshly ground
Instructions
- 1
Cut potatoes into wedges and toss with canola oil, kosher salt and black pepper
- 2
Roast potatoes in preheated oven at 385°F with low fan for 20 to 30 minutes until golden brown
- 3
Place on cooling rack and allow potatoes to cool before mixing
- 4
Place roasted potato salad dressing in a separate bowl
- 5
Fold in balsamic vinegar and onions, julienned bacon and chopped parsley until fully incorporated
- 6
Add potatoes and gently toss to thoroughly mix without breaking potatoes apart
- 7
For dressing: combine brown sugar and white balsamic vinegar
- 8
Mix in remaining ingredients and whisk until completely blended
Tips
Allow potatoes to cool completely before mixing to prevent the dressing from becoming watery and to maintain the potato wedge shape
Make the dressing ahead of time as the recipe yields enough for 8 batches - store refrigerated and use as needed
Gently fold ingredients to avoid breaking the roasted potato wedges while ensuring even coating
Good to Know
Refrigerate up to 3 days in covered container
Dressing can be made up to 1 week ahead and refrigerated
Serve at room temperature or slightly warm
Common Mistakes
Don't add dressing while potatoes are hot to avoid wilting and watery texture
Avoid over-mixing to prevent breaking potato wedges
Substitutions
FAQ
Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours ahead. Keep refrigerated and bring to room temperature before serving for best flavor and texture.
What if I don't have white balsamic vinegar?
Regular balsamic vinegar works fine, though it will darken the dressing slightly. You can also substitute with white wine vinegar plus a pinch of sugar.
How long will the extra dressing keep?
The homemade dressing will keep refrigerated for up to 2 weeks. This recipe makes enough dressing for 8 batches of potato salad.