Roasted Potato Salad

My neighbors and I have established a wonderful tradition of "Sunday Funday," which provides a great opportunity for us to cook and drink together and with other friends. Last week, we enjoyed two completely separate meals, both delicious, and I was reminded of this dish that I used to bring to summer barbecues. It's much along the lines of my aforementioned coleslaw, meaning it's mayonnaise free, but also brings other flavors to the table. It couldn't be easier, so I hope you'll try it for your next picnic.

Roasted Potato Salad
Serves 6-8
Prep Time: 10 minutes
Cook Time: 30-45 minutes, plus overnight to chill

• 3-5 lbs Yukon gold potatoes or red potatoes
• 2 medium shallots, sliced
• 2 tbsp. parsley, chopped
• 1 recipe white wine vinaigrette
• 8 oz. bacon (about 8 slices), crisped and crumbled
• 1/2 cup crumbled feta
• 1 tbsp salt
• 1/2 tbsp pepper

Pre-heat the oven to 400 degrees. Cut the potatoes into quarters or eighths and toss with salt and pepper.
Roast on a parchment or foil-lined baking sheet for 30-45 minutes until tender. Allow to cool completely.
Toss gently with the remaining ingredients and allow to chill for a few hours to overnight.