Oktoberfest Recipe: Grilled German Potato Salad

Oktoberfest Recipe: Grilled German Potato Salad

Unlike St. Patricks day, Oktoberfest is not just some excuse for amateurs to drink too much terrible beer with food coloring and wear obnoxious green shirts with slogans that encourage oral herpes. No, Oktoberfest is for seasoned veterans, probably with pickled livers, to drink delicious beer and eat great food…a lot of it. (C’mon, don’t tell me you can eat more than one serving of corned beef and cabbage.)

Brats get all of the Oktoberfest glory with sauerkraut coming in a close second. But not this year, folks. Nope, this is the year of the unsung hero, German potato salad. How do you make German potato salad even more bad-ass? We’re ManBQue, so the answer should be obvious? You grill it. We still have love for the wurst and kraut, but let’s give it up for Grilled German Potato Salad….

The Set-up

2 tsp. salt

2 lbs. new potatoes, skin-on, cleaned

¼ cup olive oil

Salt and freshly ground black pepper to taste

6 slices thick-sliced smoked bacon, chopped in small bits

1 medium yellow onion, halved lengthwise, lightly grilled, then thinly sliced

2 tbsp. fresh parsley, chopped


2 tbsp yellow

¼ cup white wine vinegar

½ cup veggie broth


  1. Cut potatoes into even quarters

  2. You want to par-cook the potatoes and finish them off on the grill. So place the potatoes into a pot and fill with enough beer (Use a subtle wheat beer, we used Goose Island 312) to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. When done, remove from the boiling water and place in a bowl of cold water to stop the cooking process.

  3. Preheat your grill to medium-high (450ºF).

  4. While your potatoes cook, place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan, set aside and reserve the drippings.

  5. Oil the potatoes lightly and arrange in a single layer on your grill (Or a sheet of foil if your grates are too far apart). Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and let cool for a few minutes.

  6. In a large bowl, combine the grilled potatoes, onion, parsley and bacon.


  1. Meanwhile, soak the mustard seeds in the vinegar for about 15 minutes. Bring the chicken stock to a boil; add the mustard mixture and 2 tbsp. of the reserved bacon drippings.
  2. Pour over the potato salad and toss well to coat. Season with salt and pepper and serve while still warm.