Roasted German Potato Salad

I just love the flavors of German potato salad cold, warm, doesn’t matter! And this isn’t my first recipe for it either. It’s tangy, herby and the perfect side dish for ribs, steak and of course, schnitzel.

This version brings a whole new character to the classic by roasting the potatoes and red onion. It’s a touch sweeter and oh-so delicious!

Be sure to refrigerate for at least an hour so the potatoes get a chance to absorb the flavors. Even better overnight!

Roasted German Potato Salad

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Total Time: 1 hour

Course: Side Dish

Cuisine: American, German

Servings: 4

Ingredients

 

1x2x

• 12 oz Baby Red potatoes - quartered
• 3 sprigs Thyme
• 2 TBSP Bacon fat
• 1 tsp Black pepper
• 1/2 Red onion - skinned, halved

Sauce

• 3 slices Bacon - chopped, fried
• 1 TBSP Bacon fat
• 2 TBSP Parsley - minced
• 2 TBSP Dill - minced
• 3 TBSP Red wine vinegar
• 2 TBSP Stone ground dijon
• 1 tsp Sugar
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

• Pre-heat oven to 400F
• Toss potatoes, bacon fat, salt, pepper together in small dutch oven. Add thyme and halved red onion. Cover, roast 30 min. Uncover, roast 15 min. Remove from oven, allow to cool at room temp.
• Dice cooked onion, set aside.
• Fry bacon until crisp, reserving rendered fat. Allow to cool.
• Whisk sauce ingredients together.
• Remove thyme stems from potatoes, toss with sauce, onion and bacon. Refrigerate at least one hour. Better overnight!

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