Warm Balsamic Roasted Potato Salad
Warm Balsamic Roasted Potato Salad
Warm. Balsamic. Roasted. Potato. Salad. What a mouthwatering lineup of words! This unapologetically easy recipe features Marie’s Balsamic Vinaigrette, which mingles extra virgin olive oil with spices, garlic and just a hint of brown sugar sweetness.
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30 min. prep time -
4 servings
Ingredients
2 lbs red potatoes
2 tbsp olive oil
2 tsp salt
1 tsp pepper
4 cloves garlic, minced
1 package of bacon, cooked and chopped into bits
6 green onions, chopped
2 cups baby arugula
1/2 cup fresh parsley, chopped
1/2 lemon, juiced
Marie’s Balsamic Vinaigrette
Additional fresh parsley, chopped (optional garnish)
Directions
Preheat oven to 350 degrees. Cut the red potatoes into medium-sized pieces. In a large bowl, mix together the olive oil, salt, pepper and garlic. Toss the potatoes in the mixture to evenly coat them with the oil and seasoning. On a baking sheet lined with parchment paper or foil, pour out the bowl of potatoes and spread the pieces evenly.
Bake for 20-30 minutes or until cooked through and turning a light golden brown.
Remove the baking sheet from the oven and allow the potatoes to cool. Place the cooled potatoes in a large bowl. Add the bacon bits, green onions, arugula, parsley and lemon juice. Toss the ingredients together.
Place in a large serving dish then drizzle with Marie’s Balsamic Vinaigrette and garnish with parsley.
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