Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

beautiful 1

"I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it."

Ingredients 1 h 35 m {{adjustedServings}} servings 573 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
  4. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.
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Reviews 12

  1. 15 Ratings


I am the submitter of this recipe and I am sorry and should clarify. As per the other review, serve shortly after making, warm or room temp (another thing I love about this recipe, great for picnics and events because of not needing to keep cold) and as also stated, honestly, not good as leftovers. Sorry, but hope this helps future cooks.


I was so excited to serve this at a party. It was SO delicious, five stars, after 20 minutes. But I made it up earlier and had to refrigerate it...ewwww! It was horrible cold and not as good re-heated. I'll make it again, but I wish it'd been explained better.

Nancy Reid

How can you go wrong with all our favorite ingredients? I don't know but something went sadly wrong and this did not live up to our expectations - I would have rather had German Potato Salad - any day of the week and we LOVE Balsamic Vinegar, used our favorite kind; love bacone, onions, etc but this stuff just didn't cut it for any of us . . . .