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.
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.
17 comments:
This is very similar to how I do German mash potatoes. I was wondering how would the turn out if heavycream was added to this. Manly added as a substitute for the vinegar. Or even just added in, i a little scared the cream will turn but I still wanna try it.
Looks delicious.I like the twist with grilling potatoes
Am I the only one who reads the ingredient list in Chef John’s voice? Particularly the “fressshhh-ly ground black pepper”. Chef John you know you’re in our hearts when we start doing that. I’m a fan of most German style potato salads, and I know I’ll love this one, because pork fat rules. Extra points if you know who that quote is from. Thanks for another great one Chef John.
Oh yeah,bacon salad,with taters.achtung baby
Chef John, I hate to disappoint you, but mayo-less potato salat is only the rule only in southern Germany and on through Austria till Croatia. Northern Germany uses mayonnaise, more recently also yoghurt or sour creme. Have a look at the grill salat page of Homann, a major address for convenience products:
Only one potato salat with vinegar and oil.
Love it! Thanks for posting.
Supposing I don't have access to a grill -- in the oven, would baking or broiling be better?
Maybe a dash of liquid smoke in the dressing to fake the grilled flavor?
hey Chef, what about pickle?
"The devil's salt" just killed me.
Chef John - you make my day. When I'm feeling hangry or just plain not happy - I just watch your videos... and when you wish us - as always - to enjoy our meal - it perks me right up. Thank you for this channel/blog/etc. It brings me more joy than you can even begin to imagine. Please keep up the amazing work <3 I will be making this deliciousness tomorrow. I can't wait to leave it out in the sun and eat it after hours in the Arizona heat. :3
Just popping by to say that most German potato salads are in fact made with mayonaise (an pickles and pieces of sausage), and this version is a regional variant that we call "Hessian potato salad".
Hi Chef.
I am preparing this for party night. Is it ok to make this ahead of the time?
I made this without the bacon since I'm *trying* to do more vegan dishes. I substituted some Liquid Smoke and it worked fine. I added some chopped walnuts for crunchy since there wasn't any crunchy bacon. :) So good!!
I've made this fabulous salad twice--it's disgustingly good. My Gramma, who was born in northern German, used to make something like it, though I'm sure she boiled that taters. Thansk Chef John. You could not rock more!
Bill, my mother’s recipe bakes hers on the oven at 350°F for about an hour.
that.... is not german :D
my german mother always made this , but served cold , and the ingredients was sliced potatoes and bacon , cucumbers , and onion , with oil and vinegar .. always served cold !!! Awesome !!!
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