WEEKDAYS 1e|12c|p

Grilled German Potato Salad

Michael Symon
Servings: 4
30 to 45 min

Tastes like summer!

  • Ingredients
  • step-by-step directions
Grilled German Potato Salad
  • 3 pounds small yellow and red-skinned new potatoes
  • 3 tablespoons olive oil
  • 1/2 pound thick cut bacon (diced)
  • 1 large red onion (peeled and small diced)
  • 1/2 cup red wine vinegar
  • 2 tablespoons grainy Dijon mustard
  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chives (thinly sliced)
  • 1/2 cup parsley (chopped)
  • Preheat a grill pan to high.
  • 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!
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