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Bacon Dill Roasted Potato Salad

This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!

This Bacon Dill Roasted Potato Salad is the perfect paleo and Whole30 side dish for a summer party!

We are in the thick of potato salad season (yes that’s a thing) and this Bacon Dill Roasted Potato Salad is all I need this summer!!  Gone are the days of boiled potatoes mixed with mayo… roasted potatoes with a light vinaigrette is where it’s at!  I am so excited to be partnering with Nakano Rice Vinegar again to show you how to arm yourself with the best side dish for any party.  When you cook a lot you quickly realize flavors that just always work together.  Bacon and vinegar are a match made in heaven!  The thick and crispy balanced with the bright tart vinegar tastes so incredible and pair so well with the potatoes.  I love myself some red potatoes in particular because they roast so well with the skin on! AKA – less work. YAY!  Another huge win for this potato salad?  No mayo – which means no raw egg, which means it can sit out at room temp a lot longer than your standard tater salad.

I love that this recipe tastes great when you first take the potatoes out and dress it and it is still warm, but it gets even better as it sits for a bit. You can even make this the day before and all I do is add a bit more oil and vinegar the next day to liven it up a bit. I thought of this recipe when I was up in northern California at a cabin by the Russian River with friends!  I made lots of the food and we had a ton of potatoes so I told my friend to get some bacon and dill at the store too.  About an hour later this dish was born and everyone was very into it!!  I absolutely LOVE that Nakano came out with an Organic Rice Vinegar and if you want to try it out you can get a coupon here (expires 8/31/17)!!  Now let’s get cookin’ shall we?

This Bacon Dill Roasted Potato Salad is the perfect paleo and Whole30 side dish for a summer party!

This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!

This Bacon Dill Roasted Potato Salad is the perfect paleo and Whole30 side dish for a summer party!

Pin this Bacon & Dill Roasted Potato Salad to save for your next BBQ!

This Bacon Dill Roasted Potato Salad is the perfect paleo and Whole30 side dish for a summer party!

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Bacon & Dill Roasted Potato Salad

5 from 1 reviews

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Ingredients

  • 8 cups chopped red potatoes
  • 4 slices of bacon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Juice of 1 lemon
  • 1 1/2 tablespoons Nakano Rice Vinegar
  • 1 tablespoon Dijon
  • 2 tablespoons olive oil
  • 1 tablespoon chopped dill

Instructions

  • Preheat oven to 425.
  • Cook the 4 slices of bacon in a large skillet on medium high heat until crispy, about 7 minutes. Remove bacon from pan and save bacon grease.
  • Line a baking sheet with parchment paper and add potatoes to the pan.  Toss potatoes with bacon grease, salt and pepper and spread them out on the pan.  Roast for 35-40 minutes.
  • In a small jar combine lemon juice, Nakano RiceVinegar, Dijon and olive oil. Shake to combine and pour over potatoes in a bowl.
  • Chop the bacon and add it to the bowl along with the dill.
  • Stir everything together and season to taste with salt and pepper!

 

4 replies
  1. Margaret says:

    Just got the ingredients & planning to make this for a get together this week! Looks so yummy & I can’t wait to try it!!!!!

    Reply
    • Kelsey says:

      Warm is good but even just leaving it out and having it room temperature is fabulous!! Also not sure about servings. Depends on how much people can eat but around 8 – 10 for a side!

      Reply

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