Grilled German Potato Salad
Fire up your grill and elevate your side dish game with this vibrant Grilled German Potato Salad! Smoky, tender baby red potatoes get a flavor-packed makeover with crispy thick-cut bacon, caramelized red onion, and a tangy-sweet dressing made with Dijon mustard, apple cider vinegar, and honey. Grilled to perfection for a touch of char and paired with fresh parsley and green onions, this warm salad is a delightful twist on a classic. Perfect for backyard barbecues, potlucks, or weeknight dinners, this no-mayo potato salad is easy to make in just 40 minutes and serves as a crowd-pleasing addition to any meal. Serve it warm or at room temperature for a side dish bursting with bold flavors and textures!
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Thick-cut bacon
- 1 small Red onion
- 2 tablespoons Dijon mustard
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley
- 2 stalks Green onions
Instructions
Preheat your grill to medium-high heat, around 400-450°F (204-232°C).
Wash the baby red potatoes and cut them in half. If they are larger, quarter them for even cooking.
In a large bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
Place the potatoes cut-side down on the grill grates. Grill for 6-8 minutes per side, or until the potatoes are tender and have grill marks. Remove the potatoes from the grill and set aside.
In a large skillet, cook the bacon slices over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble into pieces. Reserve 2 tablespoons of bacon grease in the skillet.
Finely dice the red onion. Add the diced onion to the skillet with the bacon grease and sauté over medium heat for 2-3 minutes, or until softened.
In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and honey until smooth. Pour this mixture into the skillet with the sautéed onions, stirring to combine. Cook for 1 minute, then remove the skillet from the heat.
Chop the fresh parsley and green onions. In a large serving bowl, combine the grilled potatoes, crumbled bacon, parsley, and green onions.
Pour the warm dressing over the potato mixture and gently toss to coat everything evenly.
Taste and adjust the seasoning with additional salt and black pepper, if needed. Serve the salad warm or at room temperature.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4654 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
