Balsamic Glazed Roasted Potato Salad Recipes

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BALSAMIC POTATO SALAD



Balsamic Potato Salad image

Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme make a bright, punchy dressing for Yukon Gold potatoes. Toss together while the spuds are still warm for maximum flavor absorption. Serve alongside our Tuscan Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 9

2 1/2 pounds small red and Yukon Gold potatoes, cut into 1/4-inch slices
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini
1 1/2 teaspoons fresh thyme leaves
1/4 cup extra-virgin olive oil
3 cups lightly packed wild or baby arugula
Flaky sea salt, such as Maldon, for serving

Steps:

  • In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
  • Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.

ROASTED BALSAMIC RED POTATOES



Roasted Balsamic Red Potatoes image

When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 pounds small red potatoes, cut into wedges
2 tablespoons olive oil
3/4 teaspoon garlic pepper blend
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR



Roasted Potato Salad With Capers and Balsamic Vinegar image

Make and share this Roasted Potato Salad With Capers and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs russet potatoes, peeled and cut into 1 dice
1/4 cup olive oil
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1/4 medium sweet onion, chopped
1 tablespoon capers, drained
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
  • Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
  • Set aside to cool.
  • Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

Nutrition Facts : Calories 301.5, Fat 13.8, SaturatedFat 1.9, Sodium 223.7, Carbohydrate 41.4, Fiber 5.3, Sugar 2.1, Protein 4.9

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