Forget everything you know about traditional potato salads! This Roasted Potato Salad with Caramelized Onions and Bacon is about to revolutionize your dining experience. Imagine crispy, golden potatoes dancing with sweet caramelized onions and crunchy bacon bits, all brought together by a tangy vinaigrette that will make your taste buds sing. This isn't just a side dish - it's a flavor explosion that transforms an ordinary meal into an extraordinary culinary adventure.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes, halved
- 1 large onion, sliced
- 4 slices bacon, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash the baby potatoes thoroughly and cut them in half. Pat the potatoes dry with a clean kitchen towel to ensure crispy roasting.
- In a large mixing bowl, toss the halved potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Spread the potatoes cut-side down on the prepared baking sheet in a single layer. Ensure they are not overcrowded to allow proper roasting.
- Place the potatoes in the preheated oven and roast for 25-30 minutes, turning once halfway through, until they are golden brown and crispy.
- While potatoes are roasting, chop the bacon into small pieces and slice the onion thinly.
- In a skillet over medium heat, cook the bacon until crisp and golden. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- In the same skillet with bacon fat, sauté the sliced onions over medium-low heat, stirring occasionally, until they become soft and caramelized (about 15-20 minutes).
- Once potatoes are roasted, transfer them to a large serving bowl. Add the caramelized onions and crispy bacon pieces.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, salt, and pepper to create a dressing.
- Pour the dressing over the warm potatoes, onions, and bacon. Gently toss to combine and ensure everything is well coated.
- Garnish with freshly chopped parsley. Serve warm or at room temperature.
Tips
- Dry your potatoes thoroughly: Moisture is the enemy of crispy roasting. Use a clean kitchen towel to pat potatoes completely dry before seasoning.
- Use fresh, high-quality bacon: The bacon's quality significantly impacts the overall flavor of the dish.
- Don't rush caramelization: Low and slow is the key to perfectly caramelized onions. Patience will reward you with deep, sweet flavor.
- Serve warm or at room temperature: This dish is most flavorful when not completely chilled, allowing the dressing to meld with the ingredients.
- Choose baby potatoes for the best texture: Their waxy texture holds up well during roasting and provides a creamy interior.
- Use fresh herbs: Chopping parsley just before serving ensures maximum flavor and vibrant color.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 7g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
