Rating: 3.5 stars
3 Ratings
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  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This updated take on German potato salad is a sophisticated addition to any holiday spread. Granny Smith apples are a good choice, as they hold their shape when roasted.

Source: EatingWell Magazine, November/December 2011


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large roasting pan with cooking spray.

  • Toss potatoes, oil, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pep per in the pan. Arrange cut-side down; roast for 10 minutes. Scatter onion on top (do not stir); cook until the potatoes are golden brown on the bottom, 10 to 15 minutes more. Stir in apples; cook until tender but still hold their shape, about 5 minutes more.

  • Meanwhile, cook bacon in a large skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on a paper-towel-lined plate; crumble. Off the heat, whisk vinegar, mustard and the remaining 1/4 teaspoon each salt and pepper into the drippings in the pan, scraping up any browned bits.

  • Drizzle the apples and vegetables with the dressing, sprinkle with bacon and stir to coat. Serve hot or room temperature.

Nutrition Facts

about 3/4 cup
129 calories; protein 2.5g; carbohydrates 21.7g; dietary fiber 3g; sugars 6g; fat 3.8g; saturated fat 0.7g; cholesterol 2.1mg; vitamin a iu 34.7IU; vitamin c 10.9mg; folate 18.8mcg; calcium 15.1mg; iron 0.6mg; magnesium 23.3mg; potassium 449.6mg; sodium 294.4mg; thiamin 0.1mg.

1 starch, 1/2 fruit, 1 fat