Steamed potatoes are usually the base of this warm German potato salad, but here the roasted potatoes add another layer of flavor.

Becky Duffett
Source: EatingWell Magazine, April 2020
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • 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; protein 3.5g 7% DV; carbohydrates 17.2g 6% DV; exchange other carbs 1; dietary fiber 1.4g 6% DV; sugars 1g; fat 4.5g 7% DV; saturated fat 0.6g 3% DV; cholesterol 3.5mg 1% DV; vitamin a iu 47.1IU 1% DV; vitamin c 20.1mg 34% DV; folate 5.2mcg 1% DV; calcium 7mg 1% DV; iron 0.9mg 5% DV; magnesium 3.4mg 1% DV; potassium 61.3mg 2% DV; sodium 245.3mg 10% DV.