Grilled German Potato Salad
Ingredients
- 2 ½ pounds Yukon Gold potatoes
Dressing:
- ½ pound bacon, sliced
- 1 cup diced yellow onion
- ½ 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
- ¼ cup freshly chopped Italian parsley
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Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.
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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.
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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.
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Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
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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.
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Pour dressing over potatoes; toss to combine. Let sit for 5 minutes. Stir again; add parsley and top with reserved bacon. Enjoy warm.