Balsamic Glazed Roasted Potato Salad Recipe

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Whisk olive oil 3 tablespoons balsamic vinegar honey paprika garlic salt and black pepper together in a large bowl. Stir potatoes mushrooms and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.

Bake in preheated oven until potatoes are easily pierced with a fork 30 to 40 minutes.

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.

Transfer potato mixture to a large bowl and toss with bacon green onions parsley and remaining 2 tablespoons balsamic vinegar.