Best 2 Baked German Potato Salad Recipes
**Baked German Potato Salad: A Savory Dish with a Twist**
German potato salad is a classic side dish that is typically served warm, but this baked version adds a unique twist by roasting the potatoes in the oven until golden brown and crispy. This recipe uses a combination of Yukon Gold and red potatoes for a variety of textures and flavors, and it is tossed with a tangy dressing made with bacon, onion, vinegar, and mustard. The result is a flavorful and satisfying dish that is perfect for any occasion.
In addition to the classic baked German potato salad recipe, this article also includes variations such as a vegan version made with plant-based bacon and a creamy version made with mayonnaise and sour cream. There is also a recipe for a traditional German potato salad dressing that can be used to dress any type of potato salad. Whether you are looking for a classic side dish or something new and exciting, this article has a recipe for everyone.
BAKED GERMAN POTATO SALAD
What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The first time I took it to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now I make a double batch to take to work! -Julie Myers, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 434mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
BAKED GERMAN POTATO SALAD
Steps:
- Fry bacon until crisp; remove from skillet. Drain, reserving 4 Tablespoons fat in skillet. Place celery, onion, salt and flour into reserved fat in skillet. Cook gently; add sugar, vinegar, pepper and water. Bring to a boil. Combine potatoes and bacon in 3 quart baking dish; add hot vinegar mixture. Cover. Bake in 350 degree oven for 30 minutes.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and won't become mushy when baked.
- Don't overcook the potatoes: They should be tender but still have a slight bite to them.
- Use a variety of vegetables: This will add flavor and color to the salad. Some good options include celery, onion, carrots, and radishes.
- Make the dressing ahead of time: This will allow the flavors to meld and develop.
- Serve the salad warm or at room temperature: It's best when it's not too cold.
Conclusion:
Baked German potato salad is a delicious and versatile dish that can be served as a main course or side dish. It's perfect for potlucks, picnics, and summer barbecues. With its creamy dressing and variety of vegetables, it's sure to be a hit with everyone.
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