Roasted German Potato Salad
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 4 to 6
Ingredients
Before You Begin
This bacon-dressed potato salad tastes best when served warm or at room temperature and makes a natural accompaniment to grilled pork. If your bacon does not render 1/4 cup of fat, add olive oil to get to 1/4 cup.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes with oil in medium bowl and season generously with salt and pepper. Roast potatoes in single layer in shallow roasting pan, tossing potatoes once or twice, until golden brown and skins are wrinkled, 30 to 40 minutes. Transfer to large serving bowl.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Discard all but 1/4 cup fat, return skillet to medium heat, and add onion. Cook until onion is softened and just beginning to brown, about 4 minutes. Add sugar and stir until dissolved, about 30 seconds. Add vinegar and water, increase heat to high, bring to boil, and cook until mixture is reduced to about 3/4 cup, 6 to 8 minutes. Off heat, whisk in mustard and 1/4 teaspoon pepper. Pour dressing over warm potatoes. Add parsley and bacon and toss to combine; adjust seasonings with salt and pepper. Serve warm or at room temperature.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
German potato salad, studded with bacon and tangy from a mustardy sweet-and-sour vinaigrette, is a backyard barbecue classic. Our Roasted German Potato Salad recipe goes a step further by roasting the potatoes. We used red potatoes and seasoned them generously before roasting them in a hot oven. We used a portion of the rendered bacon fat to cook the onion and also blended some into the vinaigrette. We also whisked the mustard into the vinaigrette off the heat to best preserve its tangy flavor. Dressing the potatoes with the vinaigrette while both were still warm allowed the potatoes to soak up the vinaigrette’s flavors.
Before You Begin
This bacon-dressed potato salad tastes best when served warm or at room temperature and makes a natural accompaniment to grilled pork. If your bacon does not render 1/4 cup of fat, add olive oil to get to 1/4 cup.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes with oil in medium bowl and season generously with salt and pepper. Roast potatoes in single layer in shallow roasting pan, tossing potatoes once or twice, until golden brown and skins are wrinkled, 30 to 40 minutes. Transfer to large serving bowl.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Discard all but 1/4 cup fat, return skillet to medium heat, and add onion. Cook until onion is softened and just beginning to brown, about 4 minutes. Add sugar and stir until dissolved, about 30 seconds. Add vinegar and water, increase heat to high, bring to boil, and cook until mixture is reduced to about 3/4 cup, 6 to 8 minutes. Off heat, whisk in mustard and 1/4 teaspoon pepper. Pour dressing over warm potatoes. Add parsley and bacon and toss to combine; adjust seasonings with salt and pepper. Serve warm or at room temperature.
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