Roasted Potato Salad

Store the vinaigrette separately and toss with the potato mixture right before serving. Don’t have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• Potatoes:
• 2  teaspoons  olive oil
• 1/4  teaspoon  salt
• 4  pounds  small red potatoes, quartered
• Cooking spray
• 1/2  cup  chopped green onions
• 1/4  cup  chopped fresh parsley
• 4  bacon slices, cooked and crumbled
• Vinaigrette:
• 2 1/2  tablespoons  balsamic vinegar
• 1  tablespoon  Dijon mustard
• 2  teaspoons  olive oil
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  salt

Preparation

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.