Summer is in full swing. That means barbeques, pool parties, family reunions, and get togethers almost every weekend. I have the perfect side for you to bring! Potato salad is always at potlucks, but it is usually coated in lots of mayo, and not great for sitting in the heat. I am also one of those people who can’t stand mayo. I actually made another potato salad a few months ago that had a lemon herb vinaigrette. This one is even better because it has bacon, caramelized onions, and the potatoes are roasted!
I think that potatoes are always better when they are crispy. I know, I am a little strange. I don’t like baked potatoes or mashed potatoes. But if they are roasted or fried, I am all over them! The dressing for this recipe reminded me very much of a wilted lettuce salad that my Grandma used to make. My husband’s mom made it for him as a kid, too, and he loved it. So I couldn’t wait to make this and see what my husband thought.
It was a huge hit. He ate way more than he should have the first night. He told me I could make this again as often as I wanted. He took the leftovers to work and said they were still good after he reheated them. The caramelized onions and bacon and a lot of flavor to the potatoes. And the dressing is exactly what I remembered as a kid.
Roasted Potato Salad with Caramelized Onions and Bacon
Roasted Potatoes, Caramelized Onions and Bacon with a warm Bacon Vinaigrette Dressing.
Ingredients
Potato Salad
- 1 1/2 pounds Yukon Gold potatoes, , diced
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 onion, , thinly sliced
- 1 tablespoon sugar
- 6 strip bacon, , chopped
Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 tablespoons reserved bacon drippings, , warm
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil. Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in an even layer on the baking sheet. Roast for 35-40 minutes or until golden brown.
- While the potatoes are roasting, continue with the onions and bacon. In a large skillet heat 2 tablespoons olive oil over medium heat. Once hot, add the onions and sugar, tossing to coat. Cook for about 15 minutes, stirring often. You want the onions to become a deep brown color, but not from too high of heat. Once the onions are brown, add a pinch of salt. Remove from heat. Set aside and keep warm until ready to use.
- In another skillet over medium heat brown the pieces of bacon. Cook until crispy. Remove to a paper towel to drain. Set aside. Reserve the bacon drippings.
- To prepare the vinaigrette, whisk together all of the ingredients until well combined.
- In a large bowl add the roasted potatoes, caramelized onions, bacon, and the vinaigrette. Toss well to combine. Serve.
Notes
Adapted from The Cozy Apron
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 315 Total Fat 18g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 14g Cholesterol 18mg Sodium 777mg Carbohydrates 30g Net Carbohydrates 0g Fiber 3g Sugar 6g Sugar Alcohols 0g Protein 9g
Erin S
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claire @ the realistic nutritionist says
This is beautiful!!!
Patty says
Your roasted potato salad looks so good, I would love to bring this dish to a BBQ:-)
Carrie @ Bakeaholic Mama says
This looks awesome! And so much lighter than a traditional potato salad!
Suzanne says
Wow, looks really good. I can’t believe you don’t like mayo, mashed potatoes or baked must be a texture thing since it’s just a potato. Anyway this looks great and I love roasted vegetables so I know this is wonderful.
Jennifer @ Peanut Butter and Peppers says
Oh yummy! This looks wonderful!!! I love this kind of potato salad, however my Husband won’t eat it unless it’s loaded with mayo, blah!
Elizabeth@ Food Ramblings says
what a great potato salad!!!
Stephanie @ Eat. Drink. Love. says
Potatoes, bacon, and caramelized onions?! Yes, this must be the best potato salad!
Ramona says
I roasted some fingerling potatoes this weekend too. I love roasted potatoes and this salad version looks fantastic. 🙂
Christina @ Sweet Pea's Kitchen says
Now this is my kind of potato salad! Looks incredible! 🙂
Jessica@AKitchenAddiction says
I love how you use a vinaigrette instead of a heavy dressing!
Laura (Tutti Dolci) says
What a great idea to roast the potatoes! I love the vinaigrette too.
DessertForTwo says
I like your style of potato salad 🙂
redkathy says
Erin,
What a beautiful potato salad!! And, everything is better with bacon right? I don’t it strange to like crispy and not creamy potatoes. I have two good examples for you. My son is the same way and he would so love your potato salad. He loathes traditional potato salad but eats the heck out of roasted potatoes. And my MIL, God rest her soul, she used to like everything crispy, almost to the point of being burnt! She was a mashed hater but roasted potato fan too.
Have a great week!
Jen Laceda @ Tartine and Apron Strings says
This is a nice, simple meal that’s perfect either by itself or with a hunk of steak! Either way, roasted potato is always good with bacon and caramelized onions!
fragrantfoodie says
bookmarked! my boyfriend hates mayo so i haven’t had potato salad in a loooong time. i know he would LOVE this, though!
Lisa {AuthenticSuburbanGourmet} says
Anything with bacon and caramelized onions is a winner to me! These are just perfect for summer. Delish!!!
Alyssa says
I totally would eat this as a main course, not just a side dish. YUM!
Jen @ Savory Simple says
A potato salad with two of my favorite ingredients? Yes to all of this.
Connie says
Has anyone actually made this?