Red White & Blue Roasted Potato Salad with Zensational & Honey Wine Vinegar

Roasted Potato Salad with Honey Wine Vinegar and Zensational Fennel Pollen Spice Blend by The Hungry Goddess

My potatoes began as Red, White and Blue potatoes but after roasting … the red-skinned potatoes did not fare so well so we will say Red White and Blue Roasted Potato Salad in Spirit.  Once you taste this, you will not care what color it is.

I originally made this roasted potato salad quite some time ago and it has become a recipe that I return to often.  For this summer, I updated the recipe and used Slide Ridge Honey Wine Vinegar and roasted the potatoes with Zensational Fennel Pollen Spice Blend.  Ohhhhh the layers of flavor.

The Honey Wine Vinegar gave it a slightly sweet tang and the Zensational layered in more herbaceous notes.  I notice them once I slow down from shoveling it into my mouth and rhapsodizing.  The bacon is a “gimme” and can be left out – but WHY???

The best part about this Roasted Potato Salad is that it works well at a Potluck Picnic or at a fancier evening nosh.

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Roasted Potato Salad with Zensational & Honey Wine Vinegar
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect for picnic potlucks and fancier evening summer noshes.
  • 2 pounds Sunrise Medley Two Bite Potatoes cut into quarters (Whole Foods)
  • 2 Tablespoons Zensational Fennel Pollen Spice Blend for roasting potatoes
  • 3 slices of thick bacon crumbled
  • 2 small shallots, chopped
  • 2 hard-boiled eggs, peeled, chopped
  • 2 green onions, chopped
  • Vinaigrette
  • 1 tablespoon organic Dijon mustard
  • 1 tablespoon Honey Wine Vinegar
  • 1 tablespoon lemon juice
  • ¼ cup EVOO plus some to drizzle on potatoes for roasting
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh tarragon
  • Fine sea salt
  • Freshly ground black pepper
  1. Preheat oven to 375°F. Spread bite size potatoes in even layer on baking sheet.
  2. Drizzle oil lightly over potatoes and use fingers to spread the oil.
  3. Sprinkle with Zensational Fennel Pollen Spice Blend and Sea Salt.
  4. Bake until potatoes are tender, about 1 hour.
  5. Remove from oven, uncover, and cool to lukewarm.
  6. For vinaigrette:
  7. Combine mustard and vinegar and lemon in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
  8. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve at room temperature or slightly warm.

red white blue potatoes from Hungry Goddess

About Kimberly Moore - The Hungry Goddess Herself

One Response to “Red White & Blue Roasted Potato Salad with Zensational & Honey Wine Vinegar”

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    1. The Most Epic Potato Roundup for #potatoweek | The Girl in the Little Red Kitchen says:

      […] Kiss My Smoke Oven Roasted Potatoes with Bacon and Cheese – Hezzi-D’s Books and Cooks Red White & Blue Roasted Potato Salad with Zensational & Honey Wine Vinegar – The Hung… Hasselback Sweet Potatoes with Crispy Garlic – EverydayMaven Sweet Potato Noodles with Poppy […]

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