Roasted Idaho® Potato Bacon Salad
Courtesy of Idaho Potato Commission 12 Servings • 15 Min. Prep Time • 30 Min. Cook Time • 30 Min. Chill Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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.
