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Roasted German Potato Salad

From

June/July 2005

Roasted German Potato Salad

German potato salad, studded with bacon and tangy from a mustardy sweet-and-sour vinaigrette, is a backyard barbecue classic. Our Roasted German Potato Salad recipe goes a step further by roasting the potatoes. We used red potatoes and seasoned them generously before roasting them in a hot oven. We used a portion of the rendered bacon fat to cook the onion and also blended some into the vinaigrette. We also whisked the mustard into the vinaigrette off the heat to best preserve its tangy flavor. Dressing the potatoes with the vinaigrette while both were still warm allowed the potatoes to soak up the vinaigrette’s flavors.

Serves 4 to 6

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.

Ingredients

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