Grilled German Potato Salad Michael Symon Recipes

GRILLED POTATO SALAD

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.)

GERMAN POTATO SALAD HEIRLOOM RECIPE RECIPE - (4.4/5)

Steps:

• Slice the bacon and cook until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat. Finely chop the cooked bacon and set aside. Finely dice the onion, parsley and fresh dill (dried dill is fine, too) NOTE: You want all of your ingredients to be prepped, because once you peel and slice the potatoes, you want to add the "dressing" so that it better absorbs into the potatoes. Boil the potatoes, skin on, until fork tender (approximately 20 to 30 minutes) in water. Drain and allow to cool so that they can be picked up, and held into a clean tea towel. TIP: Hold a potato in a tea towel and grip with one hand. Rub the peel off with the towel, and the other hand, and the peels should come right off! Once all of the potatoes are peeled, cut each potato in half and then into fairly thin slices (about 1/4")into a large bowl. Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. Add the bacon, onion, salt and pepper, and dill. Add the reserved bacon fat, and chicken stock. Gently stir with a large spatula, being careful not to press the potatoes too much. Add about 3/4 cups of the vegetable oil (you can always add more). Gently combine. Add 1 teaspoon of white sugar, not too much! Taste the salad. Adjust the salt, if necessary. Add a little more vinegar, so that it has a mild tartness to it. The potato salad should have a nice sheen to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. I like to add the fresh parsley, last. It's best served at room temperature. We love this with German Wiener Wurstl (veal sausages). It's delicious cold, but ideally, you want to serve it room temp-- never hot! That's Bavarian "blasphemy"!

GRILLED GERMAN POTATO SALAD

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.

GRILLED GERMAN POTATO SALAD

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.