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Roasted Potato Salad Recipe


The roasted potatoes offer a new twist on traditional potato salad.


  • Salad:
  • 4 lbs. small red potatoes, quartered
  • 2 tsp. Olive Basin Extra Virgin Olive Oil
  • 1/4 tsp. salt
  • 1/2 c. green onions, chopped
  • 1/4 c. fresh parsley, chopped
  • 4 slices bacon, cooked and crumbled
  • Vinaigrette:
  • 2 1/2 Tbsp. balsamic vinegar
  • 1 Tbsp. Kitchen Kettle Dijon Mustard
  • 2 tsp. Olive Basin Extra Virgin Olive Oil
  • 1/2 tsp. pepper
  • 1/4 tsp. salt


Coat potatoes with oil and salt and arrange on a jelly roll pan lined with foil and coated with cooking spray. Bake for 30 minutes or until tender at 450 degrees. Let cool. Then combine potatoes with green onions, parsley and bacon. Combine all vinaigrette ingredients in a jar, cover and shake vigorously. Add to potatoes just before serving and toss well. Serve immediately.

potato salad, kitchen kettle dijon mustard

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