I’m not German, although I have a lot of German heritage, and I also happen to like a lot of German food. When I think of German potato salad, I think salt from the bacon and tang from the vinegar – a flavor combination that keeps you going back bite after bite. And this recipe does not disappoint! I used white sweet potatoes to get the look of standard potatoes but with an extra boost of nutrients. I also happen to think they’re terrific in general because they aren’t quite as sweet as the orange-fleshed ones so they go perfectly in this kind of dish.

While this dish is delicious any time, if you’re watching your carb intake, you might want to save it for one of those days when you’ve crushed your intense cardio workout. It will totally hit the spot!

German Sweet Potato Salad

4 slices of bacon

1 1/2 – 2 lbs. white sweet potatoes

1/2 Tbsp. salt

3/4 c. chopped red onion

1/3 c. red wine vinegar (apple cider vinegar would work too!)

3 scallions, thinly sliced

1/4 c. parsley (about 1 Tbsp. chopped)

Salt and Pepper to taste

Directions

1) Preheat oven to 400 degrees. Cook bacon until crisp, about 15 minutes. Drain on paper towels, reserving 2 Tbsp. bacon grease. When cool enough to handle, chop bacon.

2) Peel sweet potatoes and cut into 3/4 in. cubes. Place in pot, cover with water, and swirl around, releasing some of the starch. Drain and add water to cover by about 1/4 in. Add 1/2 Tbsp. of salt and bring to a boil over high heat. Reduce heat to medium-high and cook until tender but not mushy, about 10 minutes. Drain.

3) Heat reserved bacon grease in the same pot you used for the potatoes over medium-high heat. Add red onion and cook until just translucent, about 4 minutes. Add vinegar and allow to simmer briefly, about a minute. Add the drained potatoes and stir gently until most of the vinegar has either boiled off or been absorbed.

4) Transfer to a large bowl, add the scallions, parsley, and bacon along with fresh ground pepper and (maybe) a touch of salt. Enjoy warm!