- Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper.
- Roast potatoes in oven preheated to 385° F with low fan for 20 to 30 minutes, until golden brown in color. Place on cooling rack and allow potatoes to cool before mixing with other ingredients.
- Place roasted potato salad dressing into a separate bowl. Fold in balsamic vinegar and onions, julienned bacon and chopped parsley until fully incorporated. Add potatoes and gently toss to thoroughly mix without breaking potatoes apart.
Roasted Idaho® Potato Salad Dressing
- Combine brown sugar and white balsamic dressing. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.