Roasted Potato Salad

Ingredients

• 2.5 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black
• 4  bacon crumbled cooked
• 1 tablespoon dijon mustard 
• 0.3 cup parsley fresh chopped
• 0.5 cup green onions chopped
• 2 teaspoons olive oil 
• 4 pounds potatoes red quartered
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray.
3. Bake at 450 for 30 minutes or until tender.
4. Let cool.
5. Combine potatoes, onions, parsley, and bacon.
6. To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously.
7. Add vinaigrette to potato mixture; toss well.
8. Serve immediately.