Grilled German Potato Salad
Description
Chef John's German potato salad, made with subtly smoky grilled potatoes, gets some sweetness and tang from onion and vinegar in the smoky bacon dressing.
Ingredients
•
2 1/2 pounds Yukon Gold potatoes
•
1/2 pound bacon, sliced
•
1 cup diced yellow onion
•
1/2 cup white wine vinegar
•
2 tablespoons white sugar
•
2 teaspoons kosher salt
•
1 teaspoon freshly ground black pepper
•
1 pinch cayenne pepper, or to taste
•
1/4 cup freshly chopped Italian parsley
Directions
1
Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.
2
Arrange potatoes on grill grate; grill, flipping occasionally, until barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
3
Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add onion to remaining bacon in the skillet; cook until translucent, about 5 minutes more.
4
Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
5
Stir vinegar, sugar, salt, black pepper, and cayenne into bacon-onion mixture. Increase heat to medium-high; bring to a boil. Stir and remove dressing from heat.
6
Pour dressing over potatoes; toss to combine. Let sit for 5 minutes. Stir again; add parsley and top with reserved bacon. Enjoy warm.