Roasted Potato Salad with Balsamic Tarragon Dressing



Heat Oven to 450 degrees {Heat to 425 degrees if using convection}

Cut potatoes into roughly 2" chunks.

Place cut potatoes into a zipper topped bag {you may need to use 2 bags and split the ingredients in half}.

Add the spices {garlic powder through the sea salt} and the 3 TBSP olive oil. Shake well to coat the potatoes generously.

Place on a baking sheet {once again, you may need to use 2 baking sheets to get the potatoes roasted at one time}.

Bake in the preheated oven for 30-40 minutes, flipping the potatoes after an initial 20 minutes of baking. {see note above}

Once potatoes are roasted through and have a nice browning on both sides, remove from oven and place in a serving bowl along with the chopped bacon and scallions.

In a separate bowl or glass jar, whisk together the dressing ingredients until well combined.

Right before serving potato salad, pour dressing over the salad and toss well to combine.