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Grilled German Potato Salad MICHAEL SYMON

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3 pounds small yellow and red-skinned new potatoes
3 tablespoons olive oil
1/2 pound thick cut bacon (diced)
1 large red onion (peeled and small diced)
1/2 cup red wine vinegar
2 tablespoons grainy Dijon mustard
1/2 cup mayonnaise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup chives (thinly sliced)
1/2 cup parsley (chopped)

Preheat a grill pan to high.
In a large pot add the potatoes and cover with 2-inches of cold water. Season with salt and bring to a boil. Simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes and set aside until cool enough to handle.
When the potatoes are cool, split each in half lengthwise and transfer to a large bowl. Toss with olive oil and season with salt and pepper. Place the potatoes cut-side-down on the grill and cook, turning occasionally, until well-browned and crisp on both sides, about 5 to 8 minutes. Remove to a large bowl and set aside.
Meanwhile, heat a large saute pan over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Add the onion and cook until soft, about 5 minutes. Remove from heat. In a medium bowl add the vinegar, mustard and mayonnaise, whisking to combine. Slowly add in the mayonnaise mixture and whisk in the olive oil. Season with salt and pepper.
Pour the hot dressing over the grilled potatoes and toss to coat. Fold in the reserved bacon, chives and parsley adjust seasoning and serve at room temperature.
Tip: This potato salad tastes great warm or cold, make it ahead and store in the refrigerator!

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