Grilled German Potato Salad Recipe

Red potatoes: Small, halved red potatoes are the base of this salad, providing a creamy texture and mild flavor.

Bacon: Adds a crispy, savory element to the salad.

Red onion: Provides a sharp, slightly sweet flavor that complements the other ingredients.

Apple cider vinegar: Adds a tangy acidity to the dressing, balancing the richness of the bacon and potatoes.

Dijon mustard: Gives the dressing a bit of spice and depth of flavor.

Olive oil: Used to coat the potatoes before grilling and in the dressing for a smooth, rich texture.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and complexity to the dish.

Parsley: Fresh parsley is used as a garnish, adding a pop of color and a fresh, herbal note.

When grilling potatoes, ensure they are cut into uniform sizes to promote even cooking. To achieve a perfect char, preheat the grill to medium-high heat and avoid overcrowding the grill grates. This allows each potato piece to get direct heat, resulting in a crispy exterior and tender interior. Additionally, when whisking the apple cider vinegar, dijon mustard, and olive oil for the dressing, do so vigorously to create a well-emulsified mixture that will coat the potatoes evenly.

• halved small red potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar texture and flavor, making them a good alternative.

• chopped bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar smoky flavor.

• diced red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the salad well.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tangy flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in salads.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, slightly citrusy flavor that can add a new dimension to the salad.

• Allow the grilled potatoes to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the potato salad to an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator. The salad will keep well for up to 3-4 days.
• If you plan to freeze the potato salad, it’s best to do so without the fresh parsley. The parsley can be added fresh after thawing.
• To freeze, place the cooled salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date. This helps you keep track of how long the salad has been stored.
• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• After thawing, give the salad a good stir. You may need to add a bit more apple cider vinegar or dijon mustard to refresh the flavors.
• Reheat the salad gently if you prefer it warm. You can do this in a skillet over medium heat, stirring occasionally until heated through.
• Garnish with freshly chopped parsley before serving to add a burst of fresh flavor and color.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the grilled potatoes and other ingredients evenly on a baking sheet. Cover with aluminum foil to retain moisture. Bake for about 15-20 minutes or until heated through. This method helps maintain the crispy texture of the bacon and the charred edges of the potatoes.

• Stovetop Method: Heat a large skillet over medium heat. Add a small amount of olive oil to the pan. Add the potato salad and stir occasionally until heated through, about 10 minutes. This method allows you to keep an eye on the texture and ensure even heating.

• Microwave Method: Place the potato salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2-3 minutes, stirring halfway through. This is the quickest method but may result in a softer texture.

• Grill Reheat Method: Preheat your grill to medium heat. Place the potato salad in a grill-safe pan or wrap it in aluminum foil. Grill for about 10 minutes, stirring occasionally, until heated through. This method helps retain the smoky flavor and charred texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato salad in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through. This method helps maintain the crispiness of the bacon and the potatoes.

• Grill: Used to cook the potatoes until they are tender and charred, giving them a smoky flavor.

• Skillet: Used to cook the bacon until crispy and to soften the diced red onion.

• Mixing bowl: Used to combine the apple cider vinegar, dijon mustard, and olive oil, and to toss all the ingredients together.

• Whisk: Used to mix the apple cider vinegar, dijon mustard, and olive oil into a dressing.

• Tongs: Used to turn the potatoes on the grill to ensure they cook evenly.

• Knife: Used to chop the bacon, dice the red onion, and halve the small red potatoes.

• Cutting board: Provides a surface for chopping the bacon, dicing the red onion, and halving the potatoes.

• Measuring cups: Used to measure the apple cider vinegar and olive oil accurately.

• Measuring spoons: Used to measure the dijon mustard, salt, and black pepper.

• Serving dish: Used to present the finished grilled German potato salad.

• Spatula: Used to toss the ingredients together in the mixing bowl.

Pre-cook the potatoes: Boil the halved potatoes for 5-7 minutes before grilling to reduce grill time.

Use pre-cooked bacon: Save time by using pre-cooked bacon that only needs reheating.

Chop ingredients in advance: Prepare and chop the red onion and parsley ahead of time.

Make the dressing ahead: Whisk together the apple cider vinegar, dijon mustard, and olive oil the day before.

Grill in batches: If your grill is small, grill the potatoes in batches to ensure even cooking.