Roasted Idaho Potato Bacon Salad
Idaho Potato Commission
- Yield: 6 to 8 servings
Ingredients
- Dressing:
- 2ounces brown sugar
- 1/5ounce balsamic vinegar, white
- 1 3/4ounces Dijon mustard, country-style
- 12ounces mayonnaise
- 3/4teaspoon freshly ground black pepper
- Salad:
- 2 1/2pounds Idaho red potatoes
- 2 1/2ounces canola oil
- 1/4teaspoon kosher salt
- 1/2teaspoon freshly ground black pepper
- 2ounces red onions, sauteed in balsamic vinegar
- 2 1/4ounces bacon, cooked, julienned
- 1ounce fresh parsley, fresh, chopped
Instructions
- To make the dressing: Combine brown sugar and white balsamic dressing. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.
- To makes the salad: Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper.
- 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.
- 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