Tuesday, August 14, 2018

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 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.


Roland Mejia said...

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.

Diana Trout {Nan.DT@verizon.net} said...

Looks delicious.I like the twist with grilling potatoes

Amethyst Samia said...

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.

Unknown said...

Oh yeah,bacon salad,with taters.achtung baby

Lupe said...

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.

Tim said...

Love it! Thanks for posting.

Bill said...

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?

Lisa M said...

hey Chef, what about pickle?

JakeIsOnTheInternet said...

"The devil's salt" just killed me.

HinaRukia said...

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

Incapability said...

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".

CLM KC said...

Hi Chef.

I am preparing this for party night. Is it ok to make this ahead of the time?

jaggededge said...

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!!

Unknown said...

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!