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Roasted Idaho® Potato Bacon Salad
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 15 Min. Cook Time: 30 Min. Chill Time: 30 Min. What you need:
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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 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 What to do:
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. |
