Roasted Potato Salad

Ingredients:
2teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
Vinaigrette:
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
Directions:

1. Preheat oven to 450°.
2. To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool.
3. Combine potatoes, onions, parsley, and bacon.
4. To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously.
5. Add vinaigrette to potato mixture; toss well. Serve immediately.
6. Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.