Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
8 servings (serving size: 1 cup)

Potato salad is the perfect pairing for grilled meat. Serve this roasted side dish at a game-day party or casual cookout.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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

Chef's Notes

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.

Ratings & Reviews

NotMilk's Review

September 08, 2013
Delicious! Took to a fancy picnic (Diner en Blanc) and they were devoured. Definitely will make again and will not change a THING!

DMV1234's Review

May 31, 2013
This was very good - a nice option to mayo-based salad! Made a few minor changes: I did not use bacon; used Vidalia onion vs. green onion because that's what we had on hand. Added granulated garlic and Italian seasoning. Delicious! Will definitely make again and can't wait to serve at our first family summer gathering !

MoobleyWoobley's Review

August 03, 2009
Flavor of Dijon mustard was overpowering. Definitely must be eaten while hot or still warm. Leftovers were not good. Seemed like a lot of trouble for little payoff.

MWhets's Review

July 28, 2009
Great salad. I served this with grilled flank steak - perfect pairing. The dressing give a new twist on potato salad. Will make this again.

Theweez68's Review

June 17, 2009
I loved this potato salad recipe! The mayo based ones tend to get too pasty for me so I liked the vinaigrette dressing instead. Roasting the potatoes instead of boiling also gives them a firmer texture and keeps them from mashing. I didn't have enough balsamic vinegar so I used red wine instead. I will try it next time with balsamic for comparison. I had it with grilled skirt steak and I know my husband liked it because he went back for seconds before I could even ask! This is a great summer recipe and would work well with any grilled meat.