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.
More potato recipes to try: dairy free mashed potatoes / crispy potato skins / dairy free scalloped potatoes / cauliflower potato soup
Ingredient notes:
- Potatoes – I like to use russet potatoes for this recipe because they roast up beautifully — they get golden and crispy on the outside but stay soft and fluffy inside. Normally, you’d avoid russets in traditional potato salad because they can fall apart, but since we’re roasting instead of boiling, they hold up just fine. If you want something a bit firmer, feel free to use Yukon gold or red potatoes instead.
- Thick cut bacon – I recommend thick-cut bacon for the best texture and a good amount of rendered fat. If you’re short on bacon grease after cooking, you can top it off with a little olive oil when making the dressing.
- Red onion – Sweet or yellow onion could be swapped here. If you’re unsure about the flavor, you can also rinse the diced onion in cold water to take the bite out.
- Vinegar – Apple cider vinegar is my go-to here, but white or red wine vinegar will work. Avoid balsamic and plain white vinegar though (both will be too much for the overall flavor).
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
More dairy free salad recipes: easy broccoli salad / leftover turkey salad / new year’s black eyed pea salad / summer tomato salad
Melissa’s tips + tricks:
- Use parchment paper. I always recommend using parchment paper for easier cleanup. This will also help prevent sticking.
- Render enough fat. If your bacon doesn’t give you at least 2 tablespoons, top it off with olive oil.
- Don’t over-cook the potatoes. They should be golden and tender so they soak up the dressing, but not overly crispy..
- How to serve: This salad should be served warm or room temp, so if you need to prep ahead of time, factor some time for it to come to temperature out of the fridge. You don’t need to reheat it, but just let it warm up.
Frequently asked questions
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.
More recipes you’ll love
Roasted German Potato Salad
Ingredients
For the potato salad:
- 8 slices thick cut bacon, sliced into strips
- 4 pounds potatoes, scrubbed and cubed
- 2 tablespoons olive oil
- Coarse salt
- 1/2 cup sliced green onions
- 1/2 cup thinly sliced celery, about 1 large stalk
- 1/4 cup diced red onion
- 2 tablespoons freshly chopped parsley, 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
- 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.
- Cook the bacon. While the potatoes are roasting, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Transfer bacon to a paper towel-lined plate and pour the rendered bacon fat into a heat-safe bowl. You’ll need 2 – 3 tablespoons for the dressing.
- Make the dressing. In a small bowl, whisk the reserved bacon fat with vinegar, mustard, and sugar until smooth. Set aside.
- Assemble the salad. Add the sliced celery, chopped onion, parsley and reserved bacon to the bowl with the potatoes. Add the dressing and stir to evenly coat the potato salad in the dressing. If needed, adjust seasoning with salt & pepper, before serving warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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?
Oh that was a mistake! We normally use 1 stalk (about 1/2 cup). I will update the recipe. Thanks for catching it.