Oven German Potato Salad
Oven German Potato Salad features tender potatoes, crispy bacon, and a tangy dressing, making it a comforting side perfect for family gatherings and potlucks.
Ingredients
Instructions
- In a 2-quart shallow baking dish, combine cooked, peeled, and sliced potatoes, crumbled bacon, and chopped onion; set aside.
- In a small saucepan, combine sugar, cornstarch, dry mustard, and salt.
- Gradually add the reserved bacon drippings, water, lemon juice, and cider vinegar to the saucepan.
- Mix well until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Pour the hot dressing over the potato, bacon, and onion mixture in the baking dish.
- Let stand several hours to allow flavors to blend.
- Stir in chopped celery.
- Bake at 350°F (175°C) for 30 minutes or until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the dressing. If you prefer a smokier flavor, try using smoked bacon. You can also substitute the cider vinegar with white wine vinegar for a milder taste. To save time, use pre-cooked, frozen potatoes, which can easily be thawed and sliced for this dish.
Serving Suggestions
This oven German potato salad pairs beautifully with grilled meats or as a hearty side for picnics. It complements dishes like Rita'S Chicken And Rice or Hot German Potatoes. Serve it alongside a refreshing green salad or with crusty bread to soak up the delicious dressing.
Storage & Reheating
Store leftover German potato salad in an airtight container in the refrigerator for up to 4 days. To reheat, place in an oven-safe dish and cover to avoid drying out. Heat at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also enjoy it cold as a salad.
Nutrition & Diet Analysis (per serving)
Each serving of Oven German Potato Salad contains roughly 695 calories, with 13g protein, 87g carbohydrates, and 32g fat. It is an excellent source of potassium (45% of the Daily Value), vitamin C (37% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2029mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare the salad a day in advance. Just combine the potato mixture and dressing, then cover and refrigerate. Allow it to sit at room temperature for about 30 minutes before baking to ensure even heating.
What type of potatoes work best for this recipe?
Waxy potatoes like red or new potatoes are ideal, as they hold their shape well after cooking. Avoid starchy potatoes like Russets, as they may become mushy when baked. Always cook until just fork-tender for the best texture.
Can I add other ingredients to the salad?
Absolutely! You can mix in ingredients like chopped celery for crunch, or even diced pickles or bell peppers for added flavor. Just be sure to adjust the dressing to maintain the balance of flavors, if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).