Go Back

Warm, Roasted Baby Potato Salad with Crispy Bacon, Caramelized Red Onions and Warm Bacon Vinaigrette

Course Salad
Cuisine American
Keyword bacon, onions, potato
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6


Roasted Potato Salad:

  • 2 1 ½ pound bags yellow baby potatoes, either halved or quartered depending on size
  • 4 tablespoons olive oil divided use, plus a drizzle for the baking sheet
  • 1 teapsoon sea salt plus a pinch, divided use
  • ¼ teaspoon cracked black pepper
  • 1 large red onion quartered and sliced thinly
  • 1 tablespoon sugar
  • 6 strips apple smoked bacon uncured, chopped into small pieces
  • 2 tablespoons flat-leaf parsley chopped

Warm, Bacon Vinaigrette:

  • 3 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 3 tablespoons reserved warm bacon drippings
  • 1 tablespoon olive oil


Preparation Roasted Potato Salad:

  • -Preheat the oven to 400 degrees and line a baking sheet with foil.
  • -In a large bowl, add the halved (or quartered) baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the red onion.
  • -In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs; cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad.
  • -Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette; keep the drippings warm.
  • -Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette, below.

Preparation Warm, Bacon Vinaigrette:

  • -In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil; whisk until the vinaigrette is well combined.

To Assemble:

  • -Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.