Balsamic Glazed Roasted Potato Salad

Name: Balsamic Glazed Roasted Potato Salad
Total time: 60
Yield: 8
Ingredients: ⅓ cup olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon honey; 1 tablespoon paprika; 1 clove garlic, minced; salt and ground black pepper to taste; 2 pounds baby Yukon Gold potatoes, quartered; ½ pound cremini mushrooms, quartered; 1 large sweet onion, chopped; 2 slices bacon; 2 green onions, sliced (Optional); ⅓ cup chopped fresh parsley (Optional); 2 tablespoons balsamic vinegar

Recipe by MOONANGEL from allrecipes.com

Lunch 60 Mins.

Ingredients

8 servings

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⅓ cup olive oil
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3 tablespoons balsamic vinegar
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1 tablespoon honey
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1 tablespoon paprika
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1 clove garlic, minced
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salt and ground black pepper to taste
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2 pounds baby Yukon Gold potatoes, quartered

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½ pound cremini mushrooms, quartered
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1 large sweet onion, chopped
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2 slices bacon
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2 green onions, sliced (Optional)
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⅓ cup chopped fresh parsley (Optional)
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2 tablespoons balsamic vinegar

Instructions

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.