Baked German Potato Salad

Baked German Potato Salad

The Spruce / Christine Ma

Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
233 Calories
14g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 233
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 2mg 1%
Sodium 916mg 40%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Protein 3g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is an alternative take on German style potato salad. The onions and potatoes are baked, caramelized, and slightly crisped, before adding the dressing. This is a must try recipe. 

Ingredients

  • 2 pounds fingerling potatoes, washed and sliced into 1 inch rounds
  • 1 cup chopped white onion
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • For the Dressing:
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 strips bacon
  • 1 tablespoon chopped chives

Steps to Make It

  1. Gather the ingredients.

    Baked German Potato Salad ingredients

    The Spruce / Christine Ma

  2. Preheat oven for 350 F. Line a baking sheet with parchment paper. 

    parchment paper lined baking sheet

    The Spruce / Christine Ma

  3. Add sliced potato and chopped onions to sheet. Pour 1/4 cup olive oil evenly over vegetables, add salt, and black pepper. 

    potatoes and onions on a baking sheet

    The Spruce / Christine Ma

  4. Using hands, combine potatoes with oil and seasonings. 

    combine the potatoes with the seasonings on the baking sheet

    The Spruce / Christine Ma

  5. Place into the pre heated oven. Cook potatoes for 25 to 30 minutes, or until tender, crisped on the outside with a golden brown color. 

    baked potatoes on the baking sheet

    The Spruce / Christine Ma

  6. While potatoes are cooking, fry bacon until crisp. 

    bacon in a pan

    The Spruce / Christine Ma

  7. Remove from heat and drain on a platter topped with 1 to 2 paper towels. 

    bacon on a paper towel lined plate

    The Spruce / Christine Ma

  8. Once free of drippings, crumble bacon and set aside.

    bacon pieces on a plate

    The Spruce / Christine Ma

  9. During the last few minutes of bake time, combine the salad dressing. Whisk all ingredients except bacon and chives, in a small bowl. Taste dressing and make any necessary flavor adjustments. 

    sauce for the potato salad in a bowl

    The Spruce / Christine Ma

  10. Once potatoes and onions are cooked, scoop into a large bowl, pour dressing over top and using a large cooking spoon, gently combine. 

    baked potatoes in a bowl

    The Spruce / Christine Ma

  11. Add bacon and chives and fold through 2 to 3 times. Immediately place potato salad onto a large dish and serve warm.

    Baked German Potato Salad in a bowl

    The Spruce / Christine Ma

Tip

The best part of this recipe is that it can be served year-round! Serve in the warmer months alongside grilled and barbecued meats. In the cold months, serve with roasts and baked or poached fish or chicken.

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