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German Potato Salad

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German Potato Salad
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German Potato Salad

Added by: on Oct 28th, 2010
Expose as much surface area as possible. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. For example, rather than cutting a zucchini crosswise into round circles, cut it lengthwise to expose more of the .. more >
Rating:
5
Prep Time:
40 min
Cook Time:
30 min
Ready In:
1 h 10 min

Servings

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Original Recipe Yield: 4-6 servings
 

Ingredients:

  • 1 large red onion, cut crosswise into 1/2-inch slices
  • 3 tablespoons extra virgin olive oil, divided
  • 2 pounds red-skin potatoes, each about 2 to 3 inches in diameter, scrubbed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • * DRESSING:
  • 1/2 pound sliced bacon, cut into 1-inch pieces
  • 2/3 cup medium diced celery (about 2 stalks)
  • 1/2 teaspoon granulated sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons stone ground mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/3 cup diced dill pickle
  • 1/4 cup finely chopped fresh Italian parsley
Nutrition Facts
German Potato Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 552

  • Total Fat: 37.3 g
  •     Saturated Fat: 10.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 38.6 mg
  • Sodium: 1082.3 mg
  • Total Carbs: 43 g
  •     Dietary Fiber: 5.6 g
  •     Sugars: 5.8 g
  • Protein: 12.5 g
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Directions:

1

Brush or spray both sides of the onion slices with 1 tablespoon of the oil. Grill over Direct Medium heat until tender, 8 to 12 minutes, turning once. Cut into 1/4-inch pieces. Cut the potatoes in quarters and put them in a large bowl with the remaining 2 tablespoons of oil, salt, and pepper. Grill over Direct Medium heat until tender inside and crispy outside, 15 to 20 minutes, turning every 5 minutes or so.

2

Begin making the dressing while the potatoes are grilling: In a 12-inch skillet over medium heat, cook the bacon until crispy, 8 to 10 minutes, turning occasionally. Drain the bacon on paper towels. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the celery to the skillet and cook for 3 minutes. Add the sugar, and continue to cook until the sugar is dissolved and the celery is cooked through, 2 to 3 minutes, stirring occasionally. Add the vinegar and 1/2 cup water; cook until bubbling and slightly thickened, about 2 minutes, stirring occasionally. Reduce the heat to low. Add the mustard, pepper, and salt, stirring until combined, and cook 2 minutes. Remove the skillet from the heat; add the bacon pieces and the onions, tossing to coat with the dressing.

3

Transfer the potatoes from the grill to a cutting board. Cut each potato quarter in half and place in a large serving bowl. Pour the hot dressing over the potatoes, mixing gently to coat. Add the pickles and parsley. Toss gently and serve warm or at room temperature.

Video:

1 of 1 video
German Potato Salad
Uploaded by: 123Chef
104 views
This Bavarian recipe is always the star of any party, picnic or meal it is a part of.
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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Jun 29th, 2011
Rating:
0
wanna to try this...hmmm I love salad

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