Just because there’s snow on the ground doesn’t mean you have to kick the grill to the curb.
Chef Todd Leonard shares how to make a grilled potato salad.
German Potato Salad
3 pounds red potatoes — boiled and then peeled
1 red onion — medium diced
1/2 pound bacon — small diced
3/4 cup cider vinegar
1 tablespoon mustard seed
1/4 cup blended oil
1 tablespoon Chef Todd’s Pit Seasoning
6 green onions minced
1/4 cup chives, parsley and basil
Salt and pepper — to taste
Boil the potatoes in lightly salted water until just tender, drain, peel and quarter, keep at room temp.
In a skillet, cook the bacon until brown, remove from bacon from pan, remove half the grease, add the onions and sweat, add the vinegar and mustard seeds and stir in and remove from heat.
Stir in the oil and pour over potatoes.
Mix the rest of the ingredients in with the potatoes and lightly fold it all together.
Taste and adjust seasoning with salt and pepper.
Its great served warm or cold.