Baked German Potato Salad

Baked German Potato Salad
Baked German Potato Salad.

Sabrina S. Baksh / Regarding BBQ, Inc.

  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
233 Calories
14g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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. 


  • 2 pounds/900 grams fingerling potatoes (washed and chopped into 1 inch rounds)
  • 1 cup/240 milliliters onion (Bermuda, chopped)
  • 1/4 cup/60 milliliters olive oil
  • 2 teaspoons/10 milliliters salt
  • 1/2 teaspoon/2.5 milliliters black pepper
  • For the Dressing:
  • 1/3 cup/80 milliliters cider vinegar
  • 1/4 cup/60 milliliters olive oil
  • 1 tablespoons/15 milliliters honey
  • 1 teaspoon/5 milliliters salt
  • 1 teaspoon/5 milliliters black pepper
  • 4 strips bacon (cooked and crumbled)
  • 1/2 tablespoon/7.5 milliliters chives (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven for 350 F.

  3. Wash and slice potatoes and assemble on baking tray. 

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

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

  6. Place on a parchment lined baking and sheet and into the oven.

  7. Cook potatoes for 25 to 30 minutes, or until tender, crisped on the outside with a golden brown color. 

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

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

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

  11. During the last few minutes of bake time, combine the salad dressing. 

  12. Whisk all ingredients except bacon and chives, in a small bowl. 

  13. Taste dressing and make any necessary flavor adjustments. 

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

  15. Add bacon and chives and fold through 2 to 3 times. 

  16. Immediately place potato salad onto a large dish and serve warm.

  17. Serve and enjoy!


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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