Roasted Potato Salad Bites

No forks needed! This German-style potato salad is a lighter version to the mayonnaise based ones that we all love. It’s tangy, loaded with flavor and can easily be eaten with your fingers. It will quickly become your favorite way to serve potato salad.

I don’t think that I’ve ever had a barbecue where I didn’t serve potato salad, it makes the perfect side dish for anything that comes off the grill. There are some precautions that you need to take though when you serve it on a hot day. Mainly, the salad needs to be kept cold, bacteria loves mayonnaise when it’s mixed with potatoes. It has something to do with the raw eggs and acid used to make the mayonnaise. The potatoes break down that acid, which creates the perfect environment for bacteria, which can then lead to food poisoning.

With German potato salads there’s a lot less worry about the temperature since it doesn’t contain mayonnaise. It uses a tangy vinaigrette for the dressing, which doesn’t need refrigeration. Seeing that German potato salad can also be served hot, it makes sense that it’s a lot safer on a hot day then mayonnaise based potato salads, try serving those hot!

Roasted Potato Salad Bites

Step 1: Preheat oven to 450°F. Toss potatoes and rosemary with 2 tablespoons of olive oil. Season with salt and pepper.

Step 2: Arrange potatoes in a single layer on a baking sheet. Roast until browned, about 20 minutes, turning once while roasting. Slice hard boiled eggs in half lengthwise. Remove yolks and set aside.

Step 3: In a small bowl, whisk together lemon juice, oil, mustard, lemon zest, salt and pepper. Stir in chives. 

Step 4: In a large bowl, mix together the potatoes, celery, chives and 6 grated egg yolks. then toss with vinaigrette.

Step 5: Fill egg white with 1-2 tablespoons of potato mixture. Refrigerate and sprinkle with chives before serving.

Besides these being safe to eat on a hot day, they are a great way to control portions.

Knives

Mixing Bowls

Measuring Cups

Baking Sheet

Print Recipe

Roasted Potato Salad Bites

German Potato Salad Bites - Tangy, full of flavor and can easily be eaten with your fingers - No Forks Needed!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Servings: 6 servings

Author: Robin @ Fluster Buster

Ingredients

• 4 cups red potatoes diced small
• 2 tablespoons fresh rosemary
• 2 tablespoons olive oil
• salt and pepper
• 12 jumbo eggs hard boiled
• 3 stalks celery diced small
• 1 lemon juice
• 2 tablespoons apple cider vinegar
• 3/4 cup olive oil
• 1 tablespoon Dijon mustard
• lemon zest from 1 lemon
• 1/4 cup chives

Instructions

• Preheat oven to 450°F. Toss potatoes and rosemary with 2 tablespoons of olive oil. Season with salt and pepper.
• Arrange potatoes in a single layer on a baking sheet. Roast until browned, about 20 minutes, turning once while roasting. Slice hard boiled eggs in half lengthwise. Remove yolks and set aside.
• In a small bowl, whisk together lemon juice, oil, mustard, lemon zest, salt and pepper. Stir in chives.
• In a large bowl, mix together the potatoes, celery, chives and 6 grated egg yolks. then toss with vinaigrette.
• Fill egg white with 1-2 tablespoons of potato mixture. Refrigerate and sprinkle with chives before serving.

Check for coupons before heading to the store.

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