Roasted potato salad with shallots
2
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
Instructions
1
Preheat oven to 500°F.
2
Spread potatoes on a baking sheet and spray them with olive oil spray. Roast until browned and tender, about 25 to 30 minutes, turning occasionally. Season with salt and pepper while hot, then cool to room temperature.
3
While potatoes cook, pour 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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