Roasted German Potato Salad
Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!
Yield
6 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
scrubbed and cut into 1-inch pieces |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | slices |
bacon
chopped |
|
| 1 | medium |
onions
finely chopped |
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
white vinegar
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
whole-grain mustard
german-style |
*
|
| ¼ | cup |
parsley leaves
fresh snipped leaves, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
scrubbed and cut into 1-inch pieces |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | slices |
bacon
chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 2.5 | ml |
sugar
|
|
| 118 | ml |
white vinegar
|
|
| 118 | ml |
water
|
|
| 15 | ml |
whole-grain mustard
german-style |
*
|
| 59 | ml |
parsley leaves
fresh snipped leaves, chopped |
|
Directions
Preheat oven to 425 degrees F. In a shallow roasting pan, toss the potatoes with olive oil and season generously with the salt and black pepper.
Roast potatoes in single layer, tossing potatoes once or twice, until golden brown and skins are wrinkled for about 35 to 40 minutes. Transfer to large serving bowl.
In the meantime, cook bacon until crisp. Using a slotted spoon, transfer bacon to paper toweling to drain.
Discard all but 3 tablespoons of bacon fat, and heat skillet over medium heat.
Add the onion and cook until onion is softened and just beginning to brown, about 6 minutes.
Add the sugar and stir until dissolved, then add vinegar and water, increase heat and bring to the boil.
Cook until reduced to about ¾ of a cup, about 7 minutes.
Remove from heat, stir in the mustard and a healthy grinding of black pepper. Pour the dressing over the warm potatoes.
Sprinkle with parsley and bacon then toss to combine.
Taste and adjust seasoning as needed.
Serve warm or at room temperature.
