Roasted German Potato Salad
  • 3 pounds Yukon potatoes, cubed (do not peel)
  • 2-3 tablespoons olive oil
  • ½ pound bacon
  • 1 large onion, chopped
  • ½ cup cider vinegar
  • ⅛ cup water
  • ⅛ cup sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2-4 tablespoons Italian parsley, chopped
  1. Toss the cubed potatoes lightly with olive oil and roast in a 375 degree oven for 35-40 min or until lightly browned and cooked all the way through. For more even browning, roast them on a lightly oiled baking sheet and toss slightly about halfway through the cooking time (make sure not to overcrowd them). While the potatoes are roasting, fry the bacon in a medium-sized skillet until crisp. Remove and drain on paper towels. Drain all but about a tablespoon of drippings from the pan and sauté the onion in the same pan until it is browned. Lower the heat and add the vinegar, water, sugar, salt and pepper and stir to dissolve the sugar and heat throughout. Remove from heat and stir in the chopped parsley. When the potatoes are done, transfer them to a large mixing bowl along with the cooked and crumbled bacon. Pour the warm dressing over the potatoes and toss well. Taste and adjust the seasoning adding more salt, pepper or vinegar as needed. Serve warm or at room temperature.
Recipe by Have You Eaten, SF? at