Balsamic Glazed Roasted Potato Salad

Ingredients

• 2 slices bacon 
• 2 tablespoons balsamic vinegar 
• 0.5 pound cremini mushrooms quartered
• 0.3 cup parsley fresh chopped
• 1 clove garlic minced
• 2  green onions sliced
• 8 servings salt and ground pepper black to taste
• 1 tablespoon honey 
• 0.3 cup olive oil 
• 1 tablespoon paprika 
• 1 large onion sweet chopped
• 2 pounds baby yukon gold potatoes quartered

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 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.
3. Spread vegetables over prepared baking sheet.
4. Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
5. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
6. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
7. Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.