Balsamic Roasted Potato Salad

Balsamic Roasted Potato Salad

This Balsamic Roasted Potato Salad is a twist on the traditional potato salad, with the rich, tangy flavor of balsamic vinegar bringing a delicious depth to the roasted potatoes. It’s a perfect side dish for any meal, offering both warmth and freshness.

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Ingredients:

• 2 pounds baby potatoes (or small red or Yukon Gold potatoes), halved or quartered
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional for a touch of sweetness)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup red onion, thinly sliced (optional)

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Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Potatoes:

   • Wash and cut the potatoes into halves or quarters, depending on their size. If using baby potatoes, you can leave them whole if they’re small enough.
   • Place the potatoes on a baking sheet in a single layer.

3. Roast the Potatoes:

   • Drizzle the potatoes with olive oil and toss to coat evenly. Sprinkle with salt, pepper, and garlic powder.
   • Roast the potatoes for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the edges. Check for doneness by poking a potato with a fork – it should easily slide through.

4. Make the Balsamic Dressing:

   • While the potatoes are roasting, in a small bowl, whisk together balsamic vinegar, Dijon mustard, honey (if using), and a pinch of salt and pepper.
   • Adjust the seasoning to taste. If you like a bit more tang, add an extra splash of balsamic vinegar.

5. Assemble the Salad:

   • Once the potatoes are roasted, let them cool for a few minutes, then transfer them to a large bowl.
   • Drizzle the balsamic dressing over the warm potatoes and toss gently to coat. If you’re using red onions, feta, or any other toppings, add them at this stage and mix well.

6. Garnish and Serve:

   • Garnish the salad with freshly chopped parsley for a burst of color.
   • Serve warm or at room temperature. This dish also works well chilled, so feel free to make it ahead and refrigerate.

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Tips:

• Potato Variety: You can use a variety of potatoes based on your preference. Yukon Golds offer a buttery texture, while red potatoes hold their shape well after roasting.
• Add Protein: To turn this into a more substantial dish, try adding grilled chicken or bacon crumbles.
• Herb Variations: Experiment with different herbs like rosemary, thyme, or oregano for added flavor.
• Sweet Balsamic Glaze: If you want an extra burst of flavor, you can reduce the balsamic vinegar with a little sugar or honey to make a balsamic glaze and drizzle it over the salad.

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This Balsamic Roasted Potato Salad is perfect for a barbecue, holiday feast, or casual dinner. The combination of warm roasted potatoes, balsamic vinegar, and fresh herbs creates a refreshing and flavorful side dish that everyone will love!