Balsamic Glazed Roasted Potato Salad

⅓ cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon paprika

1 clove garlic, minced

salt and ground black pepper to taste

2 pounds baby Yukon Gold potatoes, quartered

½ pound cremini mushrooms, quartered

1 large sweet onion, chopped

2 slices bacon

2 green onions, sliced

⅓ cup chopped fresh parsley

2 tablespoons balsamic vinegar

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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. Spread vegetables over prepared baking sheet.

Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.

Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.