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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6 to 8
Author Notes
I went to school in Milwaukee, home to some of the best German food in the country. Did I also mention it is considered the beer capital of the world? More importantly, I met so many wonderful people during those years, many of German descent, who are still dear friends to this day. However, 175 miles from Milwaukee is where the Oktoberfest to end all other celebrations takes place, and that’s in the city of La Crosse, Wisconsin. German beer and food are everywhere. This recipe is a roasted version of the famous Bavarian salad.
Excerpted from Celebrate with Babs by Barbara Costello, reprinted by permission of DK, a division of Penguin Random House LLC. © 2022 by Motherhood Media, LLC. —Food52
Ingredients
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3 pounds
red potatoes, scrubbed, cut into 2-inch chunks
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3 tablespoons
extra-virgin olive oil
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Sea salt, to season
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Freshly ground black pepper, to season
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8 pieces
uncooked bacon
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1
medium onion, finely chopped
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1/2 cup
white vinegar
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1/2 cup
water
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1 tablespoon
granulated sugar
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1 tablespoon
whole-grain German mustard
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1/4 cup
chopped parsley
Directions
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Preheat the oven to 425°F (220°C) with the rack in the middle of the oven. Line a baking sheet with foil, and lightly grease with nonstick cooking spray. Toss the potatoes with the oil, and season generously with salt and pepper. Arrange the potatoes in a single layer on the baking sheet. Make sure not to crowd the potatoes, or else they’ll steam—use 2 baking sheets if you need to.
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Place the baking sheet on the middle rack. Roast until the potatoes are golden brown on the outside and creamy in the middle, 25 to 35 minutes. Transfer to a large bowl and set aside.
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While the potatoes are roasting, in a large skillet, fry the bacon over medium heat until crispy. Transfer the bacon to a paper towel–lined plate to drain, and then crumble. Discard all but ¼ cup bacon fat from the skillet.
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Return the skillet with the bacon fat to medium heat, and add the onion. Cook until softened and just beginning to brown.
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Stir in the vinegar, water, and sugar. Increase the heat to high. Bring to a boil, and reduce the liquid to ¾ cup, about 5 minutes or so. Remove the skillet from the heat.
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Whisk in the mustard. Pour the mixture over the warm potatoes. Sprinkle the crumbled bacon over top, and garnish with chopped parsley. Taste and adjust the seasoning. Serve warm or at room temperature.
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