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Posted in: Veggie & Fruit
Prep Time:
45 Minutes
Serves:
6 - 8
Grill time:
8-10 Minutes

Grilled Hot German Potato Salad

Posted on April 07, 2014
Grilled Hot German Potato Salad
Serves 6 - 8
Prep Time: 45 Minutes
Grill time: 8-10 Minutes

Ingredients:

    • Napoleon® Multi-Grill Basket
    • 2 tsp. salt
    • 2 lbs. new white potatoes, peeled, or
      1 kg scrubbed if leaving peel on
    • ¼ cup olive oil
    • Salt and freshly ground black pepper to taste
    • 6 slices thick-sliced smoked bacon, cut in
      ¼-inch strips
    • 1 medium red onion, halved lengthwise,
      lightly grilled, then thinly sliced
    • 3 ribs celery, finely diced
    • 2 tbsp. fresh parsley, chopped
    Dressing:
    • 2 tbsp yellow or brown mustard seeds
    • ¼ cup white wine vinegar
    • ½ cup chicken broth, homemade or store-bought
      or made with good-quality base
Potato salad is something I absolutely love to eat. Being Irish isn't even a factor in that choice. Potato salad is creamy and tangy and delicious. This grilled take on the classic is definitely tangy with the mustard seeds and wine vinegar, but the creaminess comes from the potatoes and after grilling the potatoes and there is an added smokiness to the whole set up. So Good.

Grilled Hot German Potato Salad

Serves: 6 - 8       Total Time: 55

Ingredients

  • Napoleon® Multi-Grill Basket
  • 2 tsp. salt
  • 2 lbs. new white potatoes, peeled, or
    1 kg scrubbed if leaving peel on
  • ¼ cup olive oil
  • Salt and freshly ground black pepper to taste
  • 6 slices thick-sliced smoked bacon, cut in
    ¼-inch strips
  • 1 medium red onion, halved lengthwise,
    lightly grilled, then thinly sliced
  • 3 ribs celery, finely diced
  • 2 tbsp. fresh parsley, chopped
Dressing:
  • 2 tbsp yellow or brown mustard seeds
  • ¼ cup white wine vinegar
  • ½ cup chicken broth, homemade or store-bought
    or made with good-quality base

Directions

Step 1
Cut potatoes in even, large, bite-size pieces (halves, quarters, or eighths, depending on the size of the potatoes).
Step 2
In a large pot, bring 20 cups of water to a boil. Add the salt and then the potatoes. Cook until just undercooked, about 7 to 9 minutes.
Step 3
Preheat the grill to medium-high (450ºF/230ºC).
Step 4
On your side burner, place a skillet over medium-high heat and fry the bacon until brown and crisp. Lift with a slotted spoon and set in a large bowl. Reserve the drippings.
Step 5
Place the oiled potatoes in the Napoleon® Multi-Grill Basket and set on the grill for about 4 minutes a side, or until lightly charred and soft to the bite.
Step 6
Add the grilled potatoes, onion, celery, and parsley to the bacon.
Step 7
Dressing: Meanwhile, soak the mustard seeds in the vinegar briefly (10 to 15 minutes) Bring the chicken stock to a boil; add the mustard mixture and 2 tbsp. of the reserved bacon drippings.
Step 8
Pour over the potato salad and toss well to coat. Season with salt and pepper and serve while still warm.
I really enjoyed serving this with a good sausage, especially on cooler days like these last couple of weeks in Ontario. What are your cool day comfort foods from the grill?

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