Grilled German Potato Salad

1. 1

   Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.

2. 2

   Place the potatoes on the grill grate; grill, turning occasionally, until just barely tender when pierced with a skewer, about 15 minutes. Let them rest until cool enough to handle.

3. 3

   Cook the bacon in a skillet over medium heat until the grease turns foamy, about 5 minutes. Lift out half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add the onion to the remaining bacon in the skillet; cook until translucent, about 5 minutes more.

4. 4

   Meanwhile, peel the potatoes. Cut them into quarters, then slice into 1/2-inch pieces. Transfer to a bowl.

5. 5

   Stir the vinegar, sugar, salt, black pepper, and cayenne into the bacon-onion mixture. Raise the heat to medium-high; bring to a boil. Stir, then remove the dressing from the heat.

6. 6

   Pour the dressing over the potatoes; toss to coat. Let stand for 5 minutes. Stir again; add the parsley and top with the reserved bacon. Enjoy warm.

• Calories 292.75 kcal Moderate
• Protein 12.6 g Good Source
• Carbs 35.56 g Moderate
• Total Fat 11.75 g Moderate
• Saturated Fat 2.23 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 13.34 mg Low Source
• Sodium 267.62 mg Moderate
• Fiber 2.53 g Low Source
• Sugar 4.93 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 25.51 mg Low Source
• Iron 0.51 mg Low Source
• Potassium 518.68 mg Moderate
• Vitamin A 11.92 mcg_rae Low Source
• Vitamin C 4.5 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Onions 🧅