pat's Recipe

Roasted German Potato Salad

Category: Potato salads

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.

Serves 4 to 6
2 pounds red potatoes , scrubbed and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
8 strips bacon , chopped
1 medium onion , finely chopped
1/2 teaspoon sugar
1/2 cup white vinegar
1/2 cup water
1 tablespoon whole-grain German-style mustard
1/4 cup chopped fresh parsley leaves


1. 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.

2. 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.