Roasted Idaho® Potato Bacon Salad


  • 2 1/2 pounds Idaho® red potatoes
  • 2 1/2 ounces canola oil
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 7 ounces Roasted Idaho® Potato Salad Dressing (see below)
  • 2 ounces red onions, sautéed in balsamic vinegar
  • 2 1/4 ounces bacon, cooked, julienned
  • 1 ounce fresh parsley, fresh, chopped
  • Roasted Idaho® Potato Salad Dressing
  • (Makes 4 quarts of dressing, which is enough to prepare this recipe 8 times. Refrigerate and use and needed.)
  • 1 pound brown sugar
  • 12 ounces balsamic vinegar, white
  • 14 ounce Dijon mustard, country-style
  • 5 pounds mayonnaise
  • 2 2/3 tablespoons freshly ground black pepper


  1. Cut potatoes into wedges, then toss potatoes with canola oil, kosher salt and fresh ground black pepper.
  2. 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.
  3. 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
  1. Combine brown sugar and white balsamic dressing. Mix in remaining ingredients and whisk until completely blended. Reserve, refrigerated.


Yield: 12 servings

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Ric Scicchitano
Corner Bakery Café
Dallas, Texas

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