Grilled German Potato Salad – Warming Up to a Great Summer Side Dish

I’ve never been a huge fan of German potato salad, for two very good reasons. First of all, my love for mayonnaise borders on inappropriate, and secondly, the potatoes...
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I’ve never been a huge fan of German potato salad, for two
very good reasons. First of all, my love for mayonnaise borders on
inappropriate, and secondly, the potatoes always seem to be under-cooked. 

I
enjoy many things cooked al dente, but potatoes are never, ever one of them. I
know people want clean, neat slices, but to me that’s just not a good enough
reason.

However, if they’re cooked tender, especially over some
smoky coals, I can forgive the lack of mayo, since this is a very flavorful
change of pace, and as I mentioned in the video, perfect for bringing to a
cookout. A German potato salad must be eaten warm, or at least room temp, so
placing a bowl of this on a sunny picnic table works out very well.

I use a ton of bacon in my version, because it’s bacon, but
if you do decide to use less, you’ll have to add some vegetable or olive oil to
the dressing to make up the difference. You could just use less vinegar, but
then you might not have enough dressing to really soak the potatoes, which
would be a shame. So, what I’m trying to say is, use a lot of bacon. Either
way, I really do hope you give this great potato salad a try soon. Enjoy!

Ingredients for 8 Portions Grilled German Potato Salad:

2 1/2 pounds Yukon gold potatoes, grilled until just tender

1/4 cup freshly chopped Italian parsley

For the dressing:

8 ounces sliced bacon

1 cup diced yellow onion

2 tablespoons white sugar

2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper

cayenne to taste

1/2 cup white wine vinegar

Note: If you want you dressing tangier, add more vinegar,
but if you want it less so, you’ll have to adjust with vegetable oil, since you
can’t add more bacon fat.




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