German Potato Salad


by: Faerie Chef

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 interior. Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces flat for the most direct contact with the grate.


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serves: 4-6

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


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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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.

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wanna to try this…hmmm I love salad