Roasted German Potato Salad
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.
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.
Get ready to fall in love with chilly weather and shorter days with fresh new recipes for autumn!
Here’s what you will need to make it
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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.
FAQs and tips on making this german 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.
When you store it in the fridge, in an airtight container, this salad should stay fresh for 3-5 days.
This salad will be delicious served warm or at room temperature. Mayo based potato salads are usually served cold.
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Roasted German Potato Salad
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.
- Yield: 12 1x
Ingredients
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
- In a large saucepan, cook bacon until crispy. Transfer cooked bacon to a towel-lined plate and reserve grease for the dressing.
- In a small bowl, whisk the dressing ingredients together until smooth. Set aside.
- 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.
- Remove from oven and transfer potatoes to a large mixing bowl.
- Combine the remaining salad ingredients with the potatoes and bacon. Then, stir in the dressing until evenly coated.
- 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
Keywords: roasted german potato salad, german potato salad, no mayo potato salad, potato salad without mayo, hot potato salad, hot german potato salad, potato salad with mustard, potato salad with vinegar
Published: February 14, 2022. Updated: March 21, 2022.
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