|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||9%|
|Total Sugars 5g|
|Vitamin C 16mg||82%|
|*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.|
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 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 freshly ground black pepper
For the Dressing:
Gather the ingredients.
Preheat oven for 350 F. Line a baking sheet with parchment paper.
Add sliced potato and chopped onions to sheet. Pour 1/4 cup olive oil evenly over vegetables, add salt, and black pepper.
Using hands, combine potatoes with oil and seasonings.
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.
While potatoes are cooking, fry bacon until crisp.
Remove from heat and drain on a platter topped with 1 to 2 paper towels.
Once free of drippings, crumble bacon and set aside.
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.
Once potatoes and onions are cooked, scoop into a large bowl, pour dressing over top and using a large cooking spoon, gently combine.
Add bacon and chives and fold through 2 to 3 times. Immediately place potato salad onto a large dish and serve warm.
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.