Roasted potato salad with shallots
6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
Commit this potato salad recipe to memory and you will have a go-to side dish, picnic favorite and potluck staple. There is very little prep work involved in getting the potatoes into the oven for roasting. Changing the fresh thyme to rosemary or parsley or sage alters the flavor profile easily. From barbecued chicken to grilled pork chops, this savory bacon and herb flavor will complement any protein. Use walnut oil in place of the vegetable oil for an even deeper flavor.
Ingredients
Uncooked potato
3 pound(s), small and white, halved
Table salt
⅛ tsp, or to taste
Vegetable oil
2 tsp, or walnut oil
Shallot
4 medium, finely chopped
Garlic
2 clove(s), chopped
White wine vinegar
2 Tbsp
Cooked turkey bacon
6 slice(s), chopped
Fresh thyme
1 Tbsp, minced
Black pepper
⅛ tsp, or to taste