German Roasted Potato Salad
Recipe GLPR2daf951602747c
A warm, savory German-style potato salad featuring roasted Yukon Gold potatoes tossed with crispy bacon, caramelized shallots, and a tangy vinegar-based dressing. The potatoes absorb the warm vinaigrette, creating a tender salad with complex flavors from the bacon fat and fresh parsley. Served at room temperature or warm, this classic dish is perfect as a side for any occasion.
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Ingredients
3 lbs Yukon Gold potatoes
6 shallots
8 strips bacon
3 tablespoons olive oil
1 teaspoon salt, divided
1/8 teaspoon ground black pepper
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
3 tablespoons fresh parsley, chopped
Directions
Preheat oven to 425°F. Cut Yukon Gold potatoes into 1-inch cubes, leaving the skin intact. Peel and quarter the shallots. Toss potatoes and shallots with olive oil, half the salt (1/2 teaspoon), and ground black pepper on a large baking sheet.
Roast potatoes and shallots for 35–40 minutes, stirring halfway through, until the potatoes are golden and tender with crispy edges.
While the potatoes roast, cook bacon strips in a large skillet over medium-high heat until crispy, about 8–10 minutes. Remove bacon and set aside on a paper towel. Chop into bite-sized pieces once cooled.
In a small bowl, whisk together white vinegar, water, white sugar, and remaining salt (1/2 teaspoon) until the sugar dissolves completely.
Transfer the roasted potatoes and shallots to a large serving bowl. Pour the warm vinegar dressing over the hot potatoes while they are still warm to allow them to absorb the flavors.
Add chopped bacon and fresh parsley to the salad. Gently toss until all ingredients are evenly combined. Taste and adjust seasoning if needed.
Serve warm or at room temperature. This salad can be made up to 2 hours ahead and reheated gently before serving if desired.
