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German Roasted Potato Salad

German Roasted Potato Salad

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad.  I found this recipe on Use Real Butter that looked simple yet tasty.  I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base.  It was a snap to make and it was light and delicious.  It went really well with the brats, cabbage salad, fondue, and German beers.

German Roasted Potato Salad

How to Make a German Roasted Potato Salad

Preheat the oven to 450 degrees.  Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray.  Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through.  Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through.  Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined.  Add the bacon crumbles to the potatoes followed by the parsley.  Drizzle the vinegar mixture on top and mix until evenly coated.  Season with sea salt and freshly cracked pepper, to taste.  Serve warm.

German Roasted Potato Salad

 

German Roasted Potato Salad

German Roasted Potato Salad

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Salad
Cuisine: German
Servings: 8
Author: Pam / For the Love of Cooking

Ingredients

  • 3 lbs of Yukon gold potatoes scrubbed and diced into medium chunks
  • 1 yellow onion diced
  • 2 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 8 pieces of lean bacon cooked & crumbled
  • 3 tbsp fresh parsley chopped
  • ¼ cup of white vinegar
  • 3 tbsp sugar
  • 2 tbsp water

Instructions

  • Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.
  • Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.
  • While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.
  • Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.
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23 Comments

  1. German potato salad is the very best and this sounds just perfect to me. Not many changes to my recipe will see what the differences are and experiment. Thanks. Enjoy your week. Diane

  2. How ironic, I was just posting on someone’s blog that my biggest dinner flop ever involved a horrific German potato salad! This recipe looks SO much better.

  3. This sounds and looks just divine!!! My 2 best friends have decided to go vegetarian, so i might try this with soy bacon… Ya have to share the food you make, ya know??? 🙂