Ingredients
- 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.