Description
A warm, tangy, beer-infused German potato salad cooked in a cast-iron skillet on the grill. This vinegar-based side dish features crispy bacon, caramelized onions, and waxy potatoes, making it the perfect summer BBQ companion.
Ingredients
Scale
- 3 pounds waxy potatoes (Yukon Gold or Red Bliss), cut into 1-inch cubes
- 8 ounces thick-cut bacon, diced
- 1 large yellow onion, diced
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 cup lager or pilsner beer
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable oil (optional, if bacon fat is insufficient)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 2-3 green onions, sliced
- Optional: 1 stalk celery, diced
Instructions
- Wash and cube potatoes into 1-inch pieces. Place in a large pot, cover with cold water, add salt, and bring to a boil.
- Reduce heat to a simmer and cook potatoes for 12-15 minutes until tender but firm. Drain and let steam dry.
- Preheat grill to medium-high heat (approx. 400°F). Place a cast-iron skillet on the grate.
- Cook diced bacon in the skillet for 5-7 minutes until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.
- Add diced onion to the hot bacon fat (add oil if needed). Cook over medium heat for 8-10 minutes until deeply golden and caramelized.
- In a separate bowl, whisk together apple cider vinegar, brown sugar, Dijon mustard, dried thyme, salt, and pepper. Stir in the beer.
- Pour the warm dressing mixture into the skillet with the onions. Simmer for 1 minute to reduce slightly.
- Add the drained warm potatoes to the skillet and gently toss to coat evenly. Return crumbled bacon to the skillet.
- Remove skillet from grill and let the salad rest for 10-15 minutes to allow flavors to meld and dressing to thicken.
- Taste and adjust seasoning. Serve warm, garnished with green onions or parsley if desired.
Notes
Use waxy potatoes like Yukon Gold or Red Bliss to prevent mushiness. Ensure potatoes are warm when tossing with dressing to help absorption. Do not rush the caramelization of onions for best flavor. This dish does not freeze well due to texture changes in potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 420
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
Keywords: Oktoberfest, German potato salad, grill side dish, summer BBQ, warm potato salad, beer potato salad, cast iron recipes