German potato salad isn’t the traditional creamy potato salad that most think about. But this herb-heavy potato dish is mixed with cooked onion and celery and topped with an apple cider vinegar dressing. It’s the marriage of both sweet and sour and is light enough for a new season but hearty enough to be super filling. It’s a great recipe to try for something new!
3lbyellow potatoes (new or larger baking potatoes)
For the vinaigrette
⅔cupapple cider vinegar
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 them on two large baking sheets. Drizzle with olive oil, salt, and pepper.
3 lb yellow potatoes (new or larger baking potatoes), 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp black 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. Once the potatoes are roasted, remove them from the oven and set them aside. While roasting, prepare the vinaigrette.
For the vinaigrette
Heat a large skillet over medium heat. Cook the bacon until crisp and browned, 5-8 minutes. Remove the bacon and set it on a towel-lined dish. Pour off the bacon grease and wipe any debris out of the skillet. Add back bacon grease to the skillet and return the skillet to medium heat.
½ lb bacon, 3 tbsp bacon grease
Add the onion and celery to the hot grease. Sauté until the onion is golden and the celery has softened slightly, 4-6 minutes.
1 medium onion, 1 cup diced celery
Add the black pepper, apple cider vinegar, and honey. Simmer and let reduce slightly, 3-5 minutes.
⅔ cup apple cider vinegar, ¼ cup honey, ½ tsp black pepper
Add the roasted potatoes to a large bowl. Pour the vinaigrette over the roasted potatoes while the vinaigrette and potatoes are warm to allow the flavor to soak into the potatoes. Add the prepared bacon, chopped parsley, dill, and tarragon. Stir and taste, seasoning for salt and pepper.
½ cup chopped parsley, 2 tbsp chopped dill, 2 tbsp chopped tarragon
While it may seem like too much empty space, make sure to use two baking sheets when roasting the potatoes. The space left around each piece of potato will ensure that the potato is able to roast correctly rather than simply steaming while in the oven.
The potatoes are done roasting when a knife inserted meets no resistance and easily pierces through the outer crust.
The longer the roasted potatoes and the onion and celery vinaigrette sit and meld together, the more the flavors will be combined.