German Roasted Potato Salad
Servings 8
Equipment
- Baking Sheet
- Large skillet
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 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.