Grilled German Potato Salad

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The grill’s already hot; why not try this twist on a picnic classic? We like to add a couple of seasonal veggies, for color and texture.

Adapted from Cooks Illustrated

Serves 4-6

Ingredients

1½ pounds fingerling potatoes
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 tablespoon brown mustard seeds
2 tablespoons red wine vinegar
4 slices bacon    

2 small shallots
2-3 radishes
Fresh parsley, enough for 2 tablespoons minced
⅓ cup low-sodium chicken stock
½ cup fresh peas
1 tablespoons red wine vinegar

Instructions

  1. Start the grill, and put a grill wok on top of the grate, directly over the coals, to heat. Bring a large pot of lightly salted water to boil, over high heat.
  2. Cut the potatoes into bite sized chunks, lengthwise (do not peel). Add to boiling water, and boil until just barely soft enough to insert a fork all the way through.
  3. Drain the potatoes and put into a large bowl. Add the olive oil, and lightly season with salt and pepper. Toss gently to coat potatoes completely.
  4. When grill wok is hot, add the potatoes, and cook, turning gently, until all sides are browned. Remove potatoes from heat, and return to the large bowl.
  5. Toast the mustard seeds in a small skillet, over medium-high heat, until fragrant and starting to pop. Pour into a small bowl, and add 2 tablespoons of red wine vinegar.
  6. Cut the bacon into ¼ inch strips, crosswise. Mince the shallots. Slice the radishes very thinly. Mince the parsley leaves to obtain 2 tablespoons.
  7. When mustard seeds have cooled completely, pour with the vinegar over the potatoes and stir gently to combine.
  8. Fry bacon in medium skillet over medium-low heat until brown and crisp. With slotted spoon, transfer bacon to bowl with potatoes, leaving all the fat in skillet.
  9. Add shallots to fat in skillet and cook, still over medium-low heat, stirring occasionally, until soft and translucent.
  10. Add chicken stock, and deglaze the skillet.
  11. Add the peas and 1 tablespoon red wine vinegar, and bring to boil. Cover, reduce heat to low and let simmer until peas are just cooked, 2-3 minutes.
  12. Pour mixture over potatoes. Add radishes and parsley, and gently toss to combine all ingredients. Adjust salt and pepper to taste, and serve.

My husband says: If you don’t have a grill wok, I highly recommend getting one. You’ll be able to grill all sorts of things – especially shrimp, and all sorts of veggies – far more easily. Otherwise, you can try skewering the boiled fingerlings in this recipe before grilling, or quarter large, waxy (red, or Yukon gold) potatoes and cut them to bite-size after grilling.