Roasted German Potato Salad

This recipe is: dairy freeegg freenut free

This roasted German potato salad features tender, roasted potatoes alongside crispy bacon and crunchy celery, topped with a flavorful mustard vinaigrette. Served warm or at room temperature, this potato salad pairs perfectly with a variety of main dishes.

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A serving bowl of roasted german potato salad garnished parsley.

What we love about roasted german potato salad

Since we had two Thanksgiving dinners this year, we decided to do something a little bit out of the ordinary for the second one. We made a grilled turkey breast and decided to go for more of a BBQ theme, so naturally we made potato salad.

I didn’t feel like making a super heavy mayo-based salad – mostly because I know my sister doesn’t love them – and this roasted German potato salad was exactly what our menu needed.

It’s full of flavor, with a light bacon dressing that really adds so much to the salad, and since we had our turkey on the grill, it was really easy to throw the potatoes in the oven.

Not only was this German potato salad perfect for our BBQ Thanksgiving dinner, it makes a great side dish any time of the year, and I know you’ll enjoy it this summer when the weather is warmer.

A serving bowl of roasted german potato salad garnished parsley.

Here’s what you will need to make it

A serving bowl of roasted german potato salad garnished parsley.

How to make roasted german potato salad

Roast the potatoes. Preheat oven to 400˚F and place cubed potatoes on a baking sheet. Drizzle with oil and season with salt & pepper. Stir them directly on the baking sheet to make sure they’re evenly coated with oil.

Then, bake for 35 – 45 minutes, or until the potatoes are golden brown and tender. Remove from oven and transfer to a large mixing bowl.

Make the dressing. Start by rendering the bacon fat. Heat a large saucepan to medium-high and add your chopped bacon. Cook until the bacon is crispy and golden brown. Then, transfer the bacon from the pan to a towel-lined plate.

Reserve the bacon pieces for the salad and whisk the bacon fat with the dressing ingredients. Set aside for later.

Assemble the salad. Slice the celery and chop the onion and parsley. Place them in a large bowl and combine with the roasted potatoes and reserved bacon.

Add the dressing and stir to evenly coat the potato salad in the dressing. If needed, adjust seasoning with salt & pepper, before serving.

A serving bowl of roasted german potato salad garnished parsley.

FAQs and tips on making this german potato salad

What is the difference between German potato salad and American potato salad?

The main difference between these two salads is in the dressing. German potato salad dressing is vinegar based, while the American versions are mayonnaise based.

How long does German potato salad last in the refrigerator?

When you store it in the fridge, in an airtight container, this salad should stay fresh for 3-5 days.

Should potato salad be served hot or cold?

This salad will be delicious served warm or at room temperature. Mayo based potato salads are usually served cold.

A serving bowl of roasted german potato salad garnished parsley.

More savory salads you should try

Other recipes I think you will love

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Roasted German Potato Salad

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Description

This roasted German potato salad features tender, roasted potatoes alongside crispy bacon and crunchy celery, topped with a flavorful mustard vinaigrette. Served warm or at room temperature, this potato salad pairs perfectly with a variety of main dishes. 

Ingredients

Scale

For the potato salad:

  • 8 slices thick cut bacon, thinly sliced
  • 4 pounds potatoes, scrubbed and cubed
  • 2 tablespoons olive oil
  • Coarse salt
  • 1/2 cup sliced green onions
  • 1/2 cup thinly sliced celery (1 large stalk)
  • 1/4 cup diced red onion
  • 2 tablespoons parsley, chopped – optional

For the dressing:

  • 1/3 cup reserved bacon grease
  • 1/4 cup apple cider vinegar
  • 2 tablespoon Dijon
  • 2 tablespoon whole grain mustard
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon celery seed

Instructions

  1. In a large saucepan, cook bacon until crispy. Transfer cooked bacon to a towel-lined plate and reserve grease for the dressing.
  2. In a small bowl, whisk the dressing ingredients together until smooth. Set aside.
  3. Preheat oven to 400˚F. Place cubed potatoes on a baking sheet. Drizzle with olive oil and season with coarse salt. Stir to coat and bake for about 45 minutes, or until potatoes are tender and golden brown, but not crispy.
  4. Remove from oven and transfer potatoes to a large mixing bowl.
  5. Combine the remaining salad ingredients with the potatoes and bacon. Then, stir in the dressing until evenly coated.
  6. Before serving, adjust seasoning with salt & pepper, if needed.
  • Category: Salads
  • Method: Roasting
  • Cuisine: German

Nutrition

  • Serving Size:
  • Calories: 223
  • Sugar: 2.7 g
  • Sodium: 680.9 mg
  • Fat: 10.9 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 25.2 g
  • Fiber: 3.8 g
  • Protein: 5.3 g
  • Cholesterol: 13 mg

Did you make this recipe? I’d love to hear about it! You can leave a rating or review in the comment section below. Ratings and reviews help this site grow and help others who make the recipe in the future!

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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2 Comments

  1. This sounds delicious! You don’t list celery in the ingredient list but it’s in the description and picture. How many ribs do you usually use?

    Reply

    1. Oh that was a mistake! We normally use 1 stalk (about 1/2 cup). I will update the recipe. Thanks for catching it.

      Reply

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