Steamed potatoes are usually the base of this warm German potato salad, but here the roasted potatoes add another layer of flavor. Source: EatingWell Magazine, April 2020

Becky Duffett


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Toss potatoes in a large bowl with oil, 1/4 teaspoon salt and pepper. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender and browned, 20 to 25 minutes.

  • Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add onion, vinegar and mustard to the pan. Cook, stirring constantly and scraping up the browned bits, for 1 minute. Remove from heat.

  • Transfer the potatoes to a large bowl and drizzle with the dressing; stir to combine. Add celery and the bacon and toss to coat. Season with the remaining 1/4 teaspoon salt and more pepper to taste.

Nutrition Facts

129 calories; 4.5 g total fat; 0.6 g saturated fat; 4 mg cholesterol; 245 mg sodium. 61 mg potassium; 17.2 g carbohydrates; 1.4 g fiber; 1 g sugar; 3.5 g protein; 47 IU vitamin a iu; 20 mg vitamin c; 5 mcg folate; 7 mg calcium; 1 mg iron; 3 mg magnesium;