Warm, Roasted Potato Salad And An Ice-Cold Beer

Warm, Roasted Potato Salad And An Ice-Cold Beer post image

Do you find golden-brown, crispy-skinned potatoes to be as utterly irresistible as I do? It’s very difficult for me to not start picking those steaming little golden jewels right off of the hot baking sheet and munching on them—-their crispy skin glistening with a light sheen of good olive oil, delectably seasoned with sea salt and cracked pepper—-so I do. And I almost always burn my mouth. It’s not that I haven’t learned by now, it’s just that I consider the slight pain a small sacrifice compared to experiencing that aromatic, buttery baby potato just melt away in my mouth. Though a perfectly roasted baby potato truly does not need to have anything more added to it than some simple seasoning to make it delish, I really want to go all out on a savory limb and start talking crispy bacon, caramelized, red onions and a warm, bacon vinaigrette. Oh no, I didn’t.

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

Warm potato salad is just a whole different type of potato salad. The flavors that get mingled in get absorbed fully and the result is a peppery-sweet tanginess, truly mouth-watering. Bacon adds the crispy, smoky saltiness; the caramelized red onion, the slight sweetness; and the vinaigrette, a combination of all of the above. You know that cozy feeling when you wrap yourself in a toasty-warm comforter that just came out of the dryer? That’s what your taste buds experience when you eat a succulent, warm potato salad.

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

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

So here’s my idea of no-frills romance: my hubs and I sitting out on a porch swing in the evening watching the sun go down, taking bites of our warm, roasted baby potato salad between sips of a shared, perfectly ice-cold, thirst quenching beer that goes down oh-so smoothly. Ah… perfect relaxation. Is that summer I hear a callin’? Why, I think it just may be.

Taste what’s good and pass it on.


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

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

(Serves about 6)

Roasted Potato Salad Ingredients:

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


-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.

Warm, Bacon Vinaigrette ingredients:

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


-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.

*This potato salad is also quite delicious served cold, perhaps with the addition of spinach or arugula greens.

{ 31 comments… add one }

  • Lynda Rice June 11, 2012, 5:42 pm

    Ingrid, this potatoe salad looks so tasty! My husband and I will love this dish. I could also see this compliment as a side dish with many of your wonderful entrees too!

  • Diane June 12, 2012, 5:48 am

    Oh my! This is incredible! I’ve been roasting baby yellow potatoes in olive oil and herbs for awhile, but the additions you’ve made are over the top! Can’t wait to try it. I know it’s good just by reading the recipe. This is dinner tonight. Thanks!!

  • thecozyapron June 12, 2012, 9:25 am

    Hi Diane, I do hope you give this recipe a try — I think you’ll really enjoy this spin on it.

  • Aninas Recipes June 12, 2012, 11:57 pm

    Hi Ingrid! Great recipe. I live in South Africa, and when we have braais or barbeques, we always have a side dish of potatoes. If it is in the summer, it will be a cold potato salad – with loads of mayo – and in winter we like to have hot potatoes – like these. We would just add bachamel sauce and loads of cheese! I love the simplicity of this one though! Thanx!

    • thecozyapron June 13, 2012, 4:29 pm

      Anina, thank you for stopping by and sharing that! It seems that so very many cultures just adore their potatoes, and it’s interesting to see all the variations on recipes.

  • Carrie June 13, 2012, 2:19 pm

    What can you use instead of the bacon drippings? I can’t wait to make this!

    • thecozyapron June 14, 2012, 3:52 pm

      Hi Carrie, feel free to use all olive oil (making a total of 4 tablespoons, then) in place of the bacon drippings. You won’t have that smoky flavor, but the cider vinegar and the remaining ingredients will still give it that savory/tangy kick.

  • Christina June 15, 2012, 9:38 am

    I made this last night and it was delicious! A new favorite for both my husband and me. I’ve roasted baby potatoes before, but not as successfully as your base recipe here. My husband ate a couple of them off of the cookie sheet and was bummed that I was going to do anything else with them. Until he tasted the end result. So this is a great recipe for both the basic potatoes and the salad. Thank you so much for sharing!

  • Janet June 15, 2012, 3:11 pm

    This is a must try. All these ingredients are on my list of favorite foods.

  • d June 16, 2012, 5:35 pm

    excellent! so creamy and yummy

  • Lotta June 17, 2012, 2:42 pm

    This was awesome, as expected! My favorite way of cooking potatoes combined with bacon and caramelized onions–can’t get much better than that! My dish had relatively more onions, because I only made half a portion and still used a whole onion (I used a yellow onion because that’s all I had).

  • Jennifer June 17, 2012, 4:33 pm

    Just made this tonight for Father’s Day dinner. It was amazing. Thanks for sharing. My fiance used the vinaigrette for gravy on his steak. Score!

  • Terri July 19, 2012, 5:01 pm

    Wow !! Thank you for this delicous looking recipe, I love bacon on just about anything. I live in South Dakota and it’s too hot to cook inside and wonder if I could grill the potato’s.

    • thecozyapron July 20, 2012, 6:06 am

      Hi Terri, if you prefer to grill the potatoes, that should be just fine — you’ll actually be adding even more “smokey” flavor to them, which will be great for this recipe.

  • Jeff July 20, 2012, 10:13 am

    Thank you for sharing this recipe. It looks amazing and I am very excited to try it.

  • Robert July 26, 2012, 5:27 pm

    Hi Ingrid,
    Found you on pinterest and now found your web site. I’m a want to be cook and like to try different things. Needless to say I’ve struck gold. Your recipes are fabulous and so good. Many thanks!!!!!!!

    • The Cozy Apron July 26, 2012, 7:58 pm

      Robert, so glad to have you come by! Seems like you’ve perhaps found some recipes that you may want to potentially try out, and I look forward to you coming back to share your experience with them once you do. Happy cooking to you!

  • Patsy September 8, 2012, 11:09 am

    This was fantastic. Love, love, love it. My husband did too.
    Will be adding to my best recipes collection. Thank you.

    • The Cozy Apron September 8, 2012, 3:31 pm

      Patsy, so glad you and your hubby enjoyed this, and that the recipe will hold a place in your “best recipes collection” -I’m honored!

  • Kayla October 5, 2012, 5:04 pm

    This was yummy! I read the recipe wrong in a hurry and put 1 tbs of seasoning salt by accident but it still turned out fabulous! I would maybe add more bacon the next time though!

  • Taylor March 26, 2013, 4:32 pm

    I made this dish for dinner today. It’s so ridiculously good, I need to make this many more times.

  • Suzie Waclawski May 31, 2013, 10:00 am

    I love this recipe we roast a ton of our veggies and btw we oven roast our bacon right next to the potatoes ….

  • Yuri April 11, 2014, 5:39 am

    I just made this salad for lunch& absolutely loved it! I added our favorotes avo and spring onion. My hubby says he will have it for dinner too(*^_^*) I am transferring the recipe to my notebook. Will do this every week! Thanks

    • The Cozy Apron April 11, 2014, 1:45 pm

      Hi Yuri! That is wonderful—and the spring onion sounds delicious! So glad both you and your hubby enjoyed this, and I hope he enjoys having his left-overs for dinner, too! ;-) Thanks for taking a moment to share the experience with me.

  • Joy Walden June 15, 2014, 8:09 pm

    I made this tonight for my husband for a Father’s Day dinner, I added about two cups of spinach at the end yum yum yum thank you for the recipe

    • The Cozy Apron June 16, 2014, 2:40 pm

      Hi Joy, thank you for coming back to share that with me! So glad you both enjoyed this!

  • Mark January 23, 2015, 6:41 pm

    I used to make a version of these potatoes when I would be the camp cook for my friends in Arizona. I used to add different kinds of chiles to it, depending on if there were kids there or not. Didn’t have a vinegrette though. Will try yours. Might also add green peppers and maybe a jalapeño. Brings back memories.

    • The Cozy Apron January 24, 2015, 8:03 am

      Mark, I love it when a recipe can bring someone back to a certain time, especially when it involves good times! Thanks for sharing that with me. I hope you try my twist, though I’m sure you’ll make it your own creation. Enjoy!

  • Nancy January 26, 2015, 4:46 pm

    Hi, Ingrid. I saw this recipe on pinterest, visited here a few weeks ago to see what you had to say about it. We tried it tonight. It is delicious! I wish I’d made a double batch so we could have had leftovers. I think it might be my new comfort food. Thanks so much for posting it.

    • The Cozy Apron January 26, 2015, 5:44 pm

      Nancy, that’s really great to read! (Well, at least now you’ll know for next time to make a double batch!) So glad you decided to give it a try, and I’m thrilled that it’ll be something you’ll crave when you’re looking for a little comfort. :-)

Leave a Comment