Grilled German Potato Salad

Cook Time: 30 minutes

Grilled Potato Salad with Bacon and Vinegar Dressing

Ingredients:

• 2 pounds Yukon Gold potatoes
• Dressing:
• pound bacon, sliced
• 1 cup diced yellow onion
• cup white wine vinegar
• 2 tablespoons white sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper (or to taste)
• cup freshly chopped Italian parsley

Directions:

Step 1: Preheat an outdoor grill to 375F (190C) and lightly oil the grill grate.

Step 2: Arrange the potatoes on the grill grate. Grill, flipping occasionally, until the potatoes are just tender when poked with a skewer, about 15 minutes. Remove them from the grill and let cool until you can handle them.

Step 3: Meanwhile, heat a skillet over medium heat and cook the bacon until the grease becomes foamy, around 5 minutes. Once the bacon is crispy, remove half of it with a slotted spoon, drain it on paper towels, and set aside for topping later.

Step 4: Add the diced onion to the remaining bacon in the skillet. Cook for about 5 minutes until the onion becomes translucent.

Step 5: While the bacon and onion are cooking, peel the grilled potatoes, cut them into quarters, and then slice them into -inch thick pieces. Place the slices into a large mixing bowl.

Step 6: Stir the white wine vinegar, sugar, kosher salt, black pepper, and cayenne pepper into the bacon-onion mixture. Increase the heat to medium-high and bring the mixture to a boil. Stir the dressing, then remove it from the heat.

Step 7: Pour the hot dressing over the potatoes in the bowl and toss everything together to combine. Let the salad sit for about 5 minutes so the flavors can meld.

Step 8: After 5 minutes, stir the salad again and add the freshly chopped Italian parsley. Top with the reserved bacon bits for extra crunch and flavor.

Step 9: Serve the salad warm, and enjoy the delicious smoky and tangy flavors!

Chef's Note: For an extra bacon-filled experience, I use a generous amount of bacon in this recipe. If you prefer a lighter touch, reduce the bacon and add a little olive oil or vegetable oil to the dressing. Adjust the vinegar to make the dressing tangier or milder, depending on your preference. If you decrease the bacon, adding a bit more oil will balance the dressing.

Nutrition Facts (per serving):

• Calories: 184
• Fat: 4g (5% Daily Value)
• Saturated Fat: 1g (7% Daily Value)
• Cholesterol: 10mg (3% Daily Value)
• Sodium: 706mg (31% Daily Value)
• Total Carbohydrate: 31g (11% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 4g
• Protein: 7g (13% Daily Value)
• Vitamin C: 4mg (5% Daily Value)
• Calcium: 10mg (1% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 96mg (2% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your values may vary depending on your calorie needs.

By Chef John Mitzewich on Allrecipes

History of German Potato Salad

German Potato Salad, traditionally known as "Kartoffelsalat," is a dish with deep roots in German cuisine. Unlike the creamy, mayonnaise-based versions often found in the United States, German potato salad is typically made with a tangy dressing of vinegar, bacon, and mustard. Its origins date back centuries in southern Germany, particularly in regions like Bavaria, where it was a staple in everyday meals as well as during festive gatherings. The recipe has since evolved, with numerous regional variations across Germany, with the most notable ones being served either warm or cold depending on the locality.

Regional Variations

German Potato Salad is beloved across many regions, and each place puts its own twist on the dish. In the southern parts of Germany, particularly Bavaria, the warm version is most popular, typically served with sausages or roast meats. The dish can be further personalized by adding fresh herbs like parsley or dill, and sometimes even a splash of broth. In the northern regions, it's common to add a bit of sugar for sweetness and use a heavier, mustard-based dressing. This grilled version, popularized in the United States, combines the smoky flavor of grilled potatoes with the tangy bacon dressing, adding a unique twist to the traditional recipe.

What Makes Grilled German Potato Salad Unique?

While traditional German Potato Salad usually involves boiling potatoes, the grilled version adds an extra layer of flavor by cooking the potatoes on an outdoor grill. The grilling process imparts a subtle smokiness to the potatoes, making this recipe stand out from more classic renditions. Additionally, the use of crispy bacon and a vinegar-based dressing (rather than a creamy dressing) distinguishes this dish from other potato salads, which are often creamy or mayonnaise-heavy.

Where is Grilled German Potato Salad Served?

Grilled German Potato Salad is a popular choice for outdoor events and barbecues, particularly in the United States, where it has become a beloved summer dish. Its smoky flavor pairs well with grilled meats like sausages, burgers, or even barbecued ribs. The dish can also be found at German-themed restaurants or biergartens, especially those serving traditional Bavarian fare. It's an ideal side dish for a casual gathering or a hearty family meal, offering a perfect balance of savory, tangy, and smoky flavors.

Interesting Facts about German Potato Salad

• The use of bacon in the dressing adds both richness and a savory depth of flavor, making it a standout feature in the recipe.
• German Potato Salad is not just a summer dishits hearty nature makes it a great side for winter meals as well, especially in colder regions of Germany.
• In Germany, potato salad is often enjoyed as a side dish to accompany sausages, schnitzels, or roasted meats, making it a key element in both everyday meals and special occasions.
• The recipe for German Potato Salad is highly adaptable. Some versions feature pickles or mustard, while others may include fresh herbs like chives or dill to add brightness and freshness to the dish.

FAQ about Grilled German Potato Salad

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