Roasted German Potato Salad

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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.

Course: Salads

Cuisine: German

Keyword: german potato salad, hot german potato salad, hot potato salad, no mayo potato salad, potato salad with mustard, potato salad with vinegar, potato salad without mayo, roasted german potato salad

Servings:

Calories: 310kcal

Author: Melissa Belanger

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.

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