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Do you ever think back to childhood and a food item somehow stands out? I’m talking about that one dish that, when you look back at the whole meal, you don’t remember anything else. But there’s that one dish just stands out for some reason.
For me, it’s the first time I had my mom’s German potato salad. The day was in early August and I think we had just finished putting corn away for the winter. Some of my extended family was at our house and mom made this as a lunchtime side dish. As a kid – who are we kidding, as an adult too! – potatoes were always something I wanted seconds of. Most times, we had mashed potatoes or on a special occasion, a potato casserole (cue the nostalgia). But this salad truly shows my childhood palate. Obviously I have always loved different flavors and this potato salad check so many boxes: sweet, tangy, roasted potatoes that are creamy on the inside and crispy on the outside. Make this once and you will fall in love just like I did!
This is great served hot or at room temperature. It’s a great, fresh potato dish for any spring menu!
Watch how to make this potato salad:
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German Potato Salad
Ingredients
For the potatoes
- 1 ½ lb small red potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
For the vinaigrette
- ½ lb bacon
- 1 medium onion, diced
- 1 cup diced celery
- ½ tsp pepper
- ⅔ cup apple cider vinegar
- 3 tbsp honey
- ½ cup chopped parsley
Instructions
For the potatoes
- Preheat oven to 425°F.
- Scrub and wash potatoes and allow to air dry. Cut the potatoes into bite-size pieces, approximately ½ inch in size, and place on two large baking sheets.
- Drizzle with olive oil, salt, and pepper.
- Roast in the preheated oven until a knife inserted into the potato pieces meets no resistance and the outside is browned and crisp, 18-25 minutes.
- While roasting, prepare the vinaigrette.
For the vinaigrette
- Heat a large skillet over medium-high heat.
- Cut the bacon into small pieces and cook until crisp and browned, 5-8 minutes. Remove bacon and set on a towel-lined dish. Reserve 2 tablespoons of the bacon grease and set aside extra for another use. If more liquid is needed to cook up another batch, add olive oil.
- Using the same skillet, heat the reserved bacon grease over medium-high heat. Add the onion and the celery and season with the pepper. Saute until the onion is golden and celery has softened, 6-8 minutes.
- Add the vinegar and honey. Simmer and let reduce slightly, 3-5 minutes.
- Pour the vinaigrette over the roasted potatoes while the vinaigrette and potatoes are hot to allow the flavor to soak into the potatoes.
- Add the prepared bacon and chopped parsley.
- Stir and taste for salt and pepper.
Nutrition
Super delicious take on potato salad! Can’t wait to try this BACON….
VINAIGRETTE…..
Oh My Gosh!!!
I can’t wait to try this Kaleb @wyseguide ????
Thank You,
Tina
Hi Kaleb, so excited to try the German potato salad!!! Looks yummy I noticed you used a cast iron skillet! I had one years ago and got rid of it!! It always felt so gunky! I guess I never seasoned correctly. I’m thinking of maybe trying one again any recommendations of where to purchase one? Thanks! Sue
My Paternal Grandmother was German. She made awesome German potato salad. In fact German everything was awesome. After making your recipe of this amazing salad, I found out I love yours just as much. Yummy
I would love to see you make sour beef and potato dumplings. See if it is as good as my Grandmom.
Kaleb, I happened to stumble across one of your FB videos for pfeffernuesse (pepper nuts) a few days ago. Your presentation and warmth is endearing and I love that your grandmother is german; mine too. Her cooking and baking recipies are still a huge part of our family bond. I’m excited to catch up with your past shows and looking forward to new ones. Thx for doing what you do ❤️ and sharing…
Take care and wishing you and yours all the best!
Christa