Oven German Potato Salad
Elevate your side dish game with this irresistible Oven German Potato Salad, a warm and hearty twist on the classic recipe, perfect for any occasion. Made with tender, golden-brown roasted baby red potatoes tossed in a tangy apple cider vinegar and whole-grain mustard vinaigrette, this dish boasts delicious layers of flavor. Crispy bacon crumbles and sautéed onions add savory richness, while fresh parsley delivers a vibrant finish. Prepared entirely in the oven and skillet, this crowd-pleaser is quick to assemble and easy to serve warm, making it a must-try for potlucks, barbecues, or weeknight dinners. With its balance of smoky, tangy, and savory notes, this German potato salad is sure to be the star of your meal.
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 slices Bacon
- 1 medium White or yellow onion
- 0.25 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 1 tablespoon Whole-grain mustard
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby red potatoes thoroughly and cut them into quarters.
In a large mixing bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a large baking sheet lined with parchment paper or foil.
Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and let it drain on a paper towel-lined plate. Reserve about 3 tablespoons of the bacon grease in the skillet.
Finely dice the onion and sauté it in the reserved bacon grease over medium heat until softened, about 3-4 minutes.
Add the apple cider vinegar, granulated sugar, and whole-grain mustard to the skillet with the onions. Stir and cook for 2-3 minutes until the sugar is dissolved and the mixture slightly thickens to form a warm vinaigrette.
Chop the cooked bacon into small pieces.
Remove the roasted potatoes from the oven and place them in a large serving bowl.
Pour the warm vinaigrette over the potatoes and gently toss to coat.
Sprinkle the chopped bacon and freshly chopped parsley over the top. Toss gently to combine.
Serve warm, and enjoy your Oven German Potato Salad!
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4664 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
