German Roasted Potato Salad
A classic German Potato Salad, with the slight adjustment of roasting instead of boiling the potatoes. Perfect with grilled sausages, or fried chicken for your next picnic!
Ingredients
- 2 lbs new yellow baby potatoes, sliced into 1/2 inch thick slices
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 medium white or Spanish onion, sliced very thinly, about 1/2 heaping cup
- 6 strips bacon, chopped into small lardons
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp chopped fresh dill
Bacon Vinaigrette:
- 3 tbsp bacon drippings, if not enough bacon drippings happen, supplement with olive oil
- 3 tbsp apple cider or white wine vinegar
- 2 tbsp olive oil
- 3-4 tsp dijon mustard
- 2 tsp granulated sugar
- 3/4 tsp salt
- 3/4 tsp pepper
Instructions
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Preheat oven to 425F. Line a baking sheet with parchment paper.
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In a large bowl, add the sliced potatoes along with the olive oil, salt and pepper.
Toss well and lay out on the baking sheet in one layer. If you can't fit in one layer, use a second sheet. Roast between 18-20 minutes until golden brown and edges are getting crisp. They should be just tender enough to eat but not falling apart. Your oven and how thick you sliced them will affect time. They will soften in the warm dressing.
Remove the potatoes and any collected oils to the bowl with the bacon and onions. See end of next step.
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While the potatoes are roasting work on the bacon and dressing.
Heat a medium skillet or pan over medium heat and then add the bacon.
Stir regularly until they are cooked through, but not overly crisp and blackened. Turn off the heat. Add the sliced onions and stir through the hot bacon and fat to soften the onions.
Remove the bacon and onions with a slotted spoon to a large bowl. When the potatoes are ready, add them to this same bowl.
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Reserve 2-3 tbsp of the bacon fat from the skillet to a small bowl. If you only get 2 tbsp of bacon fat, use olive oil to supplement.
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Bacon Vinaigrette
In a small bowl, whisk all the Vinaigrette ingredients together until a smooth dressing is achieved. Taste and re-season as desired.
Pour 1/2 of the dressing over everything. Since the potatoes are warm they will soak in the dressing. Just before serving add the remaining dressing. Then add the fresh parsley and dill. Serve.
Recipe Notes
I err on the side of caution when it comes to the salt. The type of bacon you use will affect the amount needed. Feel free to finish with more salt after tasting a couple of potato slices.
This salad is classically served warm. But it is just fine cold as well. If you let it sit in the fridge overnight though, you may find it has 'stiffened' up a bit, or dried out. Just add some olive oil to loosen it up again. You can also re-warm in a skillet and add a splash of olive oil.
If you have leftover potato salad, as well as any grilled sausages, these will work fabulously as a traditional German breakfast. Stay tuned for that recipe!!
I say it serves four. It may serve more depending on how much is served as a side.