Roasted Idaho® Potato Bacon Salad
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 15 Min.
Cook Time: 30 Min.
Chill Time: 30 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
Chill Time: 30 Min.
What you need:
* 2-1/2 lb. Idaho® red potatoes
* 2-1/2 oz. canola oil
* 1/4 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 7 oz. Roasted Idaho® Potato Salad Dressing (see below)
* 2 oz. red onions, sautéed in balsamic vinegar
* 2-1/4 oz. bacon, cooked, julienned
* 1 oz. fresh parsley, fresh, chopped
Roasted Idaho® Potato Salad
Dressing
* 1/8 c. brown sugar
* 3 Tbsp. balsamic vinegar, white
* 3 Tbsp. Dijon mustard, country-style
* 1-1/4 c. mayonnaise
* 1 tsp. freshly ground black pepper
* 2-1/2 oz. canola oil
* 1/4 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 7 oz. Roasted Idaho® Potato Salad Dressing (see below)
* 2 oz. red onions, sautéed in balsamic vinegar
* 2-1/4 oz. bacon, cooked, julienned
* 1 oz. fresh parsley, fresh, chopped
Roasted Idaho® Potato Salad
Dressing
* 1/8 c. brown sugar
* 3 Tbsp. balsamic vinegar, white
* 3 Tbsp. Dijon mustard, country-style
* 1-1/4 c. mayonnaise
* 1 tsp. freshly ground black pepper
What to do:
1. Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper.
2. Roast potatoes in oven preheated to 385°F with low fan for 20-30 min., until golden brown in color. Place on cooling rack and allow potatoes to cool before mixing with other ingredients.
3. Place roasted potato salad dressing into a separate bowl. Fold in balsamic vinegar and onions, julienned bacon and chopped parsley until fully incorporated. Add potatoes and gently toss to thoroughly mix without breaking potatoes apart.
Roasted Idaho® Potato Salad Dressing
Combine brown sugar and white balsamic vinegar. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.
* Recipe courtesy of Ric Scicchitano, Senior Vice President of Food and Beverage, Corner Bakery Café, Dallas.
2. Roast potatoes in oven preheated to 385°F with low fan for 20-30 min., until golden brown in color. Place on cooling rack and allow potatoes to cool before mixing with other ingredients.
3. Place roasted potato salad dressing into a separate bowl. Fold in balsamic vinegar and onions, julienned bacon and chopped parsley until fully incorporated. Add potatoes and gently toss to thoroughly mix without breaking potatoes apart.
Roasted Idaho® Potato Salad Dressing
Combine brown sugar and white balsamic vinegar. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.
* Recipe courtesy of Ric Scicchitano, Senior Vice President of Food and Beverage, Corner Bakery Café, Dallas.