German potato salad, but ELEVATED. Filled with warm, comforting, and bright flavors. This side dish will amaze with its looks and its taste! While they definitely don’t call it hasselback for nothing (what a hassle)! Don’t let the cutting deter you, the end result will be well worth the effort.
Potato salad gives me the creeps. Sitting out in the sun at a BBQ or a picnic. Everyone knows its supposed to be cold, but by the time you get to it, it never is. The dressing that no one really knows whats in it and you can’t pick out any flavors except mayo? Yeah, sorry not for me.
So when my dad told me to try his German Potato Salad, I was skeptical. Unwillingly I did, and boy was I wrong. German potato salad is everything you could want in a side dish. Crispy bacon bits, notes of tang from the vinegar, the right balance of sweetness, and perfectly hearty. When you get that perfect bight, its a little taste of harmony. Each ingredient compliments each other. And an obvious added bonus? No heavy mayo.
I loved the idea of a hasselback german potato salad to increase the crispiness, and really infuse each potato with the mouth watering sauce. By finishing the dish off in the oven, the bacon bits become almost candy coated and each bite is a flavor explosion in your mouth.
This potato side dish is so versatile you could serve it anywhere from a backyard summer BBQ to a formal holiday meal with the family. No matter where you serve it, I guarantee this Hasselback German Potato Salad to be a crowd pleaser.
Hasselback German Potato Salad
- 2 lbs Yukon Gold Potatoes mini preferred. The larger the potatoes, the longer the cook time.
- 3 tbsp neutral cooking oil such as canola or avocado oil
- 6 oz Beef Bacon or Beef fry
- 1 Large Yellow Onion Diced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 cup white sugar
- 1 tsp kosher salt
- 1/2 tsp pepper
- Parsley to garnish
How to Hassleback your potatoes:
- Place two chopsticks on either side of your potato, on the potato. With a sharp knife, starting at one end of the potato, cut almost all the way through your potato, do not cut all the way through. Use the chopsticks as a guide and stop cutting when you hit them. Do this for the entire potato, making sure each slice is very thin.
- Preheat oven to 425 F.
- Place hasselbacked potatoes in a large baking dish (metal, ceramic, or pyrex preferred).
- Drizzle oil over potatoes, open up the slits to allow oil to get inside. Sprinkle salt and pepper over potatoes.
- Bake for 45 minutes until fork tender and edges begin to crisp. If you have larger potatoes you will have to extend your bake time.
- Place beef bacon in a large (room temperature) pan on the stove top. Heat pan on medium high, as bacon fat renders down, it will begin to crisp up. Fry on both sides until crispy (about 5 minutes on each side). You may need to do this in batches and adjust heat as you go to avoid the grease splattering. Remove bacon from pan. Once cooled, chop or crumble bacon to create crispy bacon bits. Set aside.
- Sauté diced onion in bacon fat until softened, 7-10 minutes.
- Once onion is translucent, add water, sugar, and vinegar directly to the pan. Stir to incorporate everything, and simmer until reduced to a thick sauce, about 10-15 minutes. Stir often.
- Add half of the bacon bits to the sauce.
- The potatoes should be done at this point. Pour sauce over roasted potatoes, making sure to scoop sauce directly into the slits.
- Return pan to the oven and bake for 15 minutes.
- Remove pan, sprinkle remaining bacon and chopped parsley bits over potatoes and serve hot.