Balsamic Glazed Roasted Potato Salad

Ingredients

• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon paprika
• 1 clove garlic, minced
• Salt and ground black pepper to taste
• 2 pounds baby Yukon Gold potatoes, quartered
• 1/2 pound cremini mushrooms, quartered
• 1 large sweet onion, chopped
• 2 slices bacon
• 2 green onions, sliced (optional)
• 1/3 cup chopped fresh parsley (optional)
• 2 tablespoons balsamic vinegar

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.

Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.

Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.