German Roasted Potato Salad

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad.  I found this recipe on Use Real Butter that looked simple yet tasty.  I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base.  It was a snap to make and it was light and delicious.  It went really well with the brats, cabbage salad, fondue, and German beers.

Preheat the oven to 450 degrees.  Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray.  Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through.  Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through.  Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined.  Add the bacon crumbles to the potatoes followed by the parsley.  Drizzle the vinegar mixture on top and mix until evenly coated.  Season with sea salt and freshly cracked pepper, to taste.  Serve warm.

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German Roasted Potato Salad

Yield: 8

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks
1 yellow onion, diced
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
8 pieces of lean bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter