Grilled German Potato Salad Recipes

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GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish. So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 8

Number Of Ingredients 9

2 ½ pounds Yukon Gold potatoes
½ pound bacon, sliced
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup white wine vinegar
¼ cup freshly chopped Italian parsley

Steps:

  • Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
  • Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
  • Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
  • Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
  • Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 705.7 mg, Sugar 4 g

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds baby Yukon gold potatoes, halved
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup toasted peanuts
3 tablespoons sherry vinegar
2 tablespoons fresh cilantro, chopped
1 tablespoon Dijon mustard
1 teaspoon celery seeds
1 teaspoon granulated sugar

Steps:

  • Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
  • Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
  • Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
  • Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
  • Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
  • Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
  • (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The perfect side dish for grilled pork chops or ham. The foil seals in the flavors and can also be baked in the oven.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 medium potatoes (about 1 1/2 pounds)
1/2 cup mayonnaise
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon fresh ground black pepper
8 slices cooked bacon, crumbled
1 cup finely chopped celery
1/3 cup finely chopped green onion

Steps:

  • Place potatoes in a pot of cold salted water and bring to a boil.
  • Cook until tender, peel and cube.
  • In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
  • Add potatoes, bacon, celery and onion and toss thoroughly.
  • Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
  • Grill over medium hot coals, 20 minutes turning once.

Nutrition Facts : Calories 427.8, Fat 17, SaturatedFat 3.7, Cholesterol 25.2, Sodium 1198.2, Carbohydrate 57.7, Fiber 6.6, Sugar 6.8, Protein 12.1

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