Roasted Potato Salad with Shallots

Total Time
50 min
20 min
30 min
Give this salad a different twist by varying the seasonings and herbs - lemon, thyme, sage and rosemary are all delicious alternatives.


uncooked potato(es)

3 pound(s), small and white, halved

table salt

tsp, or to taste

vegetable oil

2 tsp, or walnut oil

uncooked shallot(s)

4 medium, finely chopped

garlic clove(s)

2 medium clove(s), chopped

white wine vinegar

2 Tbsp

cooked turkey bacon

6 slice(s), chopped

fresh thyme

1 Tbsp, minced

black pepper

tsp, or to taste


  1. Preheat oven to 500°F.
  2. Spread potatoes on a baking sheet and spray them with olive oil spray. Roast until brown and tender, about 25 to 30 minutes, turning occasionally. Season while hot, then cool to room temperature.
  3. While potatoes cook, pour walnut oil into a large nonstick sauté pan and warm over medium-low heat. Add shallots and garlic and sauté until very soft and beginning to brown. When shallots begin to stick, stir in vinegar a little at a time. Set aside.
  4. In a large bowl, stir together potatoes, bacon, shallot mixture and thyme. Season and serve.

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