Roasted Idaho Potato Bacon Salad

  • Yield 6 to 8 servings

Try this new twist on potatoes salad, made with roasted red potatoes and bacon.

Idaho Potato Commission


2 ounces brown sugar
1/5 ounce balsamic vinegar, white
1 3/4 ounces Dijon mustard, country-style
12 ounces mayonnaise
3/4 teaspoon freshly ground black pepper
2 1/2 pounds Idaho red potatoes
2 1/2 ounces canola oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces red onions, sauteed in balsamic vinegar
2 1/4 ounces bacon, cooked, julienned
1 ounce fresh parsley, fresh, chopped



  1. To make the dressing: Combine brown sugar and white balsamic dressing. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.
  2. To makes the salad: Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper.
  3. Roast potatoes in oven preheated to 385°F with low fan for 20 to 30 minutes, until golden brown in color. Place on cooling rack and allow potatoes to cool before mixing with other ingredients.
  4. 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.
Ric Scicchitano, Senior Vice President of Food and Beverage, Corner Bakery Café, Dallas, Texas



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