German potato salad is classically delicious. It’s warm, starchy, vinegary and has bacon. This recipe is a spin off of the original, but features white sweet potato instead of regular. It’s a perfect side dish to serve anytime of year.
I actually really enjoy regular potatoes, but adore white sweet potatoes even more. I love their subtle sweetness, creamy texture and versatility. They work incredibly well in this recipe and are an easy way to mix things up a little.
Aside from the starch swap, I made a few other little tweaks to the classic recipe as well, but the signature flavors still ring true.
Cheers and enjoy!
P.S. Catch me on KATU Afternoon Live this Friday, July 27! I’ll be making my coconut curry chicken salad. Watch the replay HERE.
A delicious spin on classic German potato salad made with white sweet potato, bacon, fresh parsley and a mustard vinegar dressing. Served warm.
- 4 heaping cups white sweet potato, peeled and diced (about 2 lb worth)
- 1/2 yellow onion, chopped
- 4 strips good-quality thick-cut bacon
- 2 Tbsp avocado oil
- 1/4 cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp raw honey
- 1/3 cup fresh parsley, roughly chopped
- Sea salt and black pepper, to taste
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Place white sweet potato cubes in a medium sauce pan with enough water to cover. Add a bit of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer until potatoes are just tender, about 6-7 minutes. Once done, drain in a colander and set aside.
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Cook bacon in a large pan over medium-low heat. Once done, set on a paper-towel lined plate. Keep 2 Tbsp worth of the rendered bacon fat in the pan and discard the rest (or save for another use). Add the chopped onion and sauté a few minutes over medium-low heat.
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Once the onion is softened, add the apple cider vinegar, Dijon mustard and raw honey. Whisk for a couple minutes. Then, add the avocado oil and season to taste with sea salt and black pepper. Whisk another minute.
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Reduce heat to low and add the sweet potato cubes to the pan. Carefully toss to coat. Fold in the chopped parsley. Then, dice or crumble the bacon strips into the pan. Season to taste again with more sea salt and/or black pepper, if needed. Serve warm.
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