Grilled German Potato Salad
A mouthwatering grilling side that’s perfect with brauts, brats and sausages, or make a big batch of this German Potato Salad to have at your next tailgate party.
Equipment
Ingredients
- 2 pounds red potatoes
- 12 ounces bacon
- ⅓ cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp minced fresh garlic,
- ½ cup chopped fresh parsley
- Salt and Pepper
Instructions
- Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized.
- Place the potatoes in an aluminum foil pocket and grill for 15 minutes with the led closed down
- Set a large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about ¼ cup).
- While the bacon is cooking, cut the potatoes into ½-inch thick slices, cutting any extremely large slices in half. Set aside.
- Slowly and carefully add vinegar, sugar*, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden.
- Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley.
- Transfer the potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.