Best 6 Grilled German Potato Salad Michael Symon Recipes

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**Grilled German Potato Salad: A Journey Through Flavors**

Embark on a culinary journey to Germany with our Grilled German Potato Salad, a dish that tantalizes taste buds with its unique blend of flavors. This delectable salad combines tender grilled potatoes, crispy bacon, tangy red onion, and a symphony of fresh herbs, all harmoniously bound by a creamy, flavorful dressing. As you savor each bite, you'll be transported to the heart of Germany, where hearty, satisfying cuisine reigns supreme. Our article features two variations of this classic dish: a traditional recipe that stays true to its roots, and a modern rendition that adds an exciting twist with the addition of grilled vegetables. Whether you prefer the classic or the contemporary, both recipes promise an explosion of flavors that will leave you craving for more. So, gather your ingredients, fire up the grill, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S SALAD



Mom's Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

  • Combine the romaine, tomatoes, cucumber and onions in a large bowl.
  • Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
  • Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

FRIED NEW POTATOES



Fried New Potatoes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for the potatoes
2 pounds baby Yukon potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt, for serving
Chopped fresh dill, for serving
1 lemon, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
  • Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
  • (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

GERMAN POTATO SALAD



German Potato Salad image

Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.

Provided by Mary Nolan

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

Steps:

  • Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  • Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  • Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The perfect side dish for grilled pork chops or ham. The foil seals in the flavors and can also be baked in the oven.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 medium potatoes (about 1 1/2 pounds)
1/2 cup mayonnaise
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon fresh ground black pepper
8 slices cooked bacon, crumbled
1 cup finely chopped celery
1/3 cup finely chopped green onion

Steps:

  • Place potatoes in a pot of cold salted water and bring to a boil.
  • Cook until tender, peel and cube.
  • In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
  • Add potatoes, bacon, celery and onion and toss thoroughly.
  • Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
  • Grill over medium hot coals, 20 minutes turning once.

Nutrition Facts : Calories 427.8, Fat 17, SaturatedFat 3.7, Cholesterol 25.2, Sodium 1198.2, Carbohydrate 57.7, Fiber 6.6, Sugar 6.8, Protein 12.1

GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish. So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 8

Number Of Ingredients 9

2 ½ pounds Yukon Gold potatoes
½ pound bacon, sliced
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup white wine vinegar
¼ cup freshly chopped Italian parsley

Steps:

  • Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
  • Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
  • Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
  • Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
  • Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 705.7 mg, Sugar 4 g

Tips:

  • Use small red potatoes: Small red potatoes are the best choice for this recipe because they hold their shape well when grilled.
  • Boil the potatoes until they're just tender: Don't overcook the potatoes or they'll fall apart when you grill them.
  • Grill the potatoes over medium heat: This will help them cook evenly without burning.
  • Brush the potatoes with melted butter: This will help them brown and caramelize.
  • Season the potatoes with salt and pepper: This is all you need to bring out the flavor of the potatoes.
  • Serve the potatoes warm or at room temperature: They're delicious either way.

Conclusion:

Grilled German potato salad is a delicious and easy-to-make dish that's perfect for a summer cookout or potluck. The potatoes are grilled until they're tender and slightly charred, and then tossed with a simple vinaigrette dressing. The salad is finished with chopped red onion, parsley, and bacon. It's a flavorful and satisfying dish that's sure to please everyone at your table.

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