Nutritional Analysis per serving (6 servings)Powered by
Traditional warm German potato salad gets a modern makeover in this smoky, deeply flavored version adapted from Bar Tartine: Techniques & Recipes, by San Francisco chefs Nicolaus Balla and Cortney Burns.
Adapted from Nicolaus Balla and Cortney Burns
1Heat a grill pan or outdoor grill to medium-high, about 375°F to 425°F. When the grill is hot, arrange the potatoes in a single layer. If you’re using an outdoor kettle-style grill, cover; otherwise, leave the potatoes uncovered. Cook until the potatoes are almost tender (i.e., slight resistance when you insert a small, sharp knife tip or skewer), about 1 hour, turning them once. Set aside.
2Warm a large skillet over medium heat. Add the oil, swirl to coat the pan, then add the bacon. Cook until the bacon starts to render its fat, about 5 minutes. Add the onion and bell pepper and cook, stirring, until the vegetables have browned slightly, about 5 minutes.
3Add the garlic and cook until fragrant, about 1 minute. Add the paprika, stir to combine, and cook until fragrant, about 1 minute.
4Remove the skillet from the heat and add the vinegar, 2 tablespoons of the parsley, 1 tablespoon of the marjoram or oregano, 1 teaspoon of the dill, the brown sugar, and salt. Stir to dissolve the sugar. Season with black pepper. Transfer to a large bowl and set aside.
5Cut the warm potatoes into quarters and add them to the bowl with the bacon mixture. Add the capers and stir to combine. Transfer to a serving bowl or platter, garnish with the remaining herbs, and serve immediately.
Potato salad is the classic summer side dish for picnics, barbecues, and tailgates. In this video recipe, the CHOW Test Kitchen's Lisa Lavery makes our Basic Potato Salad recipe, showing you a few tricks along the way to make it fast and easy with minimal prep.