I wanted to create a potato salad recipe that would stand out at a picnic. Boiling potatoes is so, well, mushy so I knew I wanted to roast them. When I saw a recipe for roasted balsamic onions, I thought the two together would be fantastic, add some bacon to keep the men happy and this dish truly sings.
I will say I agonized over a dressing, should I use the Southern classic with a mustard base? Or should I go New England traditional with a big dollop of mayo? When I pulled all the ingredients together, I realized the onions take care of the dressing, adding a touch of zingy vinegar and keeping the calories in check. This recipe is so good I had to swat away my husband as I was putting it together.
- 3 pounds fingerling potatoes
- 4 to 5 sprigs of fresh rosemary
- 1/4 cup plus 2 tablespoons of olive oil
- 5 slices of bacon
- 3 small red onions
- 1/4 cup plus 2 tablespoons of balsamic vinegar
- salt & pepper to taste
- Preheat oven to 400°F
- Clean and cut the potatoes into 1″ or so chunks, leave the skins on, place in large bowl
- Add 2 tablespoons of olive oil, salt and the sprigs of rosemary to the bowl and toss until the potatoes are fully coated
- Lay the potatoes onto a rimmed baking sheet in a single layer, sprinkle lightly with salt
- Bake for 20 to 25 minutes, or until tender, remove to cool
- While the potatoes are baking, slice the onions into thin slices, add to a clean bowl.
- Add in the balsamic vinegar and 1/4 cup of olive oil and toss
- Place the onions in a single layer on a rimmed baking sheet
- When the potatoes are done, drop the oven temperature to 375°F and place the onions in the oven
- The onions will take 18 – 22 minutes, remove when tender
- While the onions are roasting, heat a griddle to medium/high heat and fry up the 5 slices of bacon
- When the bacon is cooked, set aside to cool and pat dry with a paper towel to absorb oil
- Combine all ingredients in a single bowl, use the extra olive oil/balsamic vinegar in the bowl if there is any. Mix thoroughly.
- It’s best to serve this dish warm, but cold is pretty darned good too
- Serves 8 -12
Cooking tips. This dish was fantastic warm! We really loved how the flavors melded together, and the vinegar added just the right amount of interest without being overpowering. This salad definitely tastes better warm, we also ate it cold with a little mayo mixed in for variety. It pairs well with our cucumber salad recipe and our turkey burger recipe.
We also wanted to note, we took the balsamic onion recipe from Ina Garten. When we do this again, we’ll double batch the onions and use the extra for other dishes. They are fantastic for hamburgers, hot dogs and are a great condiment for any BBQ or picnic.
What do you think? Are you a Southern or Northern traditionalist when it comes to your potato salad? Do you like the idea of roasting the potatoes instead of boiling them? Any special touches you add to your salad?
We’d love it if you’d share our recipe! If you like Pinterest we’ve got a pin below for you to use. Thanks!
DISCLAIMER: This individual steel container is galvanized and you shouldn’t eat from anything like this unless you unequivocally know it’s safe for food. We just thought it was adorable, and we threw out the salad after the photo shoot. By the way, a little trick, we stuffed paper towels into the bottom so there’s only a few potatoes in there. Cheers!