Best Grilled German Potato Salad Recipes

GRILLED GERMAN POTATO SALAD

Steps:

• Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
• Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
• Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
• Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
• Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

GRILLED GERMAN POTATO SALAD

Steps:

• Place potatoes in a pot of cold salted water and bring to a boil.
• Cook until tender, peel and cube.
• In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
• Add potatoes, bacon, celery and onion and toss thoroughly.
• Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
• Grill over medium hot coals, 20 minutes turning once.

GRILLED GERMAN POTATO SALAD (MICHAEL SYMON)

Steps:

• In a large pot add the potatoes and cover with 2-inches of cold water. Season with salt and bring to a boil. Simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes and set aside until cool enough to handle.
• When the potatoes are cool, split each in half lengthwise and transfer to a large bowl. Toss with olive oil and season with salt and pepper. Place the potatoes cut-side-down on the grill and cook, turning occasionally, until well-browned and crisp on both sides, about 5 to 8 minutes. Remove to a large bowl and set aside.
• Meanwhile, heat a large saute pan over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Add the onion and cook until soft, about 5 minutes. Remove from heat. In a medium bowl add the vinegar, mustard and mayonnaise, whisking to combine. Slowly add in the mayonnaise mixture and whisk in the olive oil. Season with salt and pepper.
• Pour the hot dressing over the grilled potatoes and toss to coat. Fold in the reserved bacon, chives and parsley adjust seasoning and serve at room temperature.
• Tip: This potato salad tastes great warm or cold, make it ahead and store in the refrigerator!