Grilled Steak Potato Salad


Big Al’s Grilled Steak & Potato Salad

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Potato Salad Recipe | Southern Style Potato Salad with Bacon Malcom Reed HowToBBQRight

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Grilled Potato Salad

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Roasted Bacon Potato Salad recipe

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Grilled German Potato Salad Food Wishes

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How to Make Warm Steak and Potato Salad | Beef Recipes |

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Make Romaine Salad: In a large bowl, toss half the romaine with 2 to 3 tablespoons Vinaigrette. Reserve remaining half (not dressed) for Cobb Salad. Serve sliced steak with Potato Salad and Romaine Salad. Marinated grilled steak is the perfect complement to this fresh and colorful salad with a simple vinaigrette that serves as both marinade and dressing. Using broth in the dressing makes it light and flavorful, and gently steaming the potatoes and beans in broth gives them a subtle savory essence. prep time 35 minutes total time 1 hr 40 minutes.

Combine garlic, cumin, thyme, rosemary, salt and pepper in a small bowl. Stir in vinegar, olive oil and water. Place 3 tablespoons dressing in a large plastic zip top bag or glass baking dish; add steak and potatoes. Seal bag or cover bowl, and marinate in the refrigerator for 30 minutes-4 hours until ready to grill. Drain and discard marinade.

Grill steak over medium heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until meat reaches desired. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Preheat a grill to medium high. Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper.

Transfer to the grill and. Bright veggies and delightful pearled couscous come together in a salad that elegantly complements a grilled summer steak. “This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl. Rub remaining paprika mixture all over steak. Place steak and potatoes on greased grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare and potatoes.

For Grilled Steak, Blue Cheese and Potato Salad, sprinkle each salad with 1 tablespoon crumbled blue or Gorgonzola cheese. Nutrition. The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans.

Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner. Source: EatingWell Magazine, July/August 2010.

List of related literature:

Grill the potato wedges over medium-low heat at 300 degrees for about 30 minutes or until hot and crusty-browned on all sides.

“The Great American Hot Dog Book: Recipes and Side Dishes from Across America” by Becky Mercuri
from The Great American Hot Dog Book: Recipes and Side Dishes from Across America
by Becky Mercuri
Gibbs Smith, 2007

Add the potatoes, scallions, salt, and pepper and sauté, stirring occasionally, for about 2 minutes, until the potatoes are well mixed with the seasonings.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved potato cooking water together in bowl, then drizzle evenly over potatoes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add 3 med. cooked cold potatoes, diced, and toss with onions.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

You can also whisk it with salt, pepper, and a squeeze of lemon juice and toss boiled waxy potatoes, fresh lovage, and sweet onion in the dressing for a simple salad.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Mix in 4 to 5 tablespoons of the vinaigrette and leave the potatoes to cool.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Boil the potato without salt, mash it smooth with the rest of the oil, combine the two mixtures, stir again until quite free from lumps, add the juice of half a lemon and a scrap of cayenne pepper.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

Add the potatoes, toss to mix well with the onions, and salt to taste; continue to cook until softened, but not browned.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
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Tyndale House Publishers, Incorporated, 2017

I probably make a dozen different salad dressings, but this one with mustard is one of my favorites, especially with tender Boston or Bibb lettuce.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
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Mix the remaining mayonnaise with the cold mussels, drained potatoes and the rest of the shallot or onion.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • No miracle whip, that’s disgusting. No hot sauce, that’s not something everyone likes. We’ve always diced the onion very fine but I guess grating would be easier. Also why the fancy mustard? Regular old yellow mustard worked just fine growing up poor as hell. We also only used the dill relish and no chive cause chives are expensive but everything else I think is spot on perfect.

  • Potato Salad is a major food group for me, Malcolm!   🙂   Your take on this classic summertime dish is SUPERB!! 
    Thanks very much and thumbs way UP for you and your channel,   Norfolk Joe:-)

  • I am a german and usually I hate potato salat, but damn you recipe looks so incredible fantastic I am will cook that!! thank you very much for so many delicious recipes

  • Heck, take the bacon, throw it in the dressing mix and give me a spoon! MMMmmm MMMmmm! LOL, nice simple throw together, thanks for the great vid as always!

  • Hell yeah. I love doing half miracle whip and regular mayo on my chicken salad.
    All miracle whip is too sweet and all mayo is too greasy.

  • I really love your recipes and video’s…..Could you PLEASE not go up and down with your voice?? So super IRRITATING!!!!!!!!! Love you BTW!! Just a suggestion

  • I‘m sorry,but this is not a German potato salad,it is more fried potatoes,this is how fried potatoes are mostly made in Germany,but it looks very tasty
    Thanks vor the recipe�� Dankeschön
    I am from Germany and I make three different potato salads almost every week. I always send greetings from Germany
    Excuse me for my english ��������✌️❤️��

  • I always use red potatoes, skin on, and bacon in my tater salad. It just has to be! But I admit I’ve never roasted them on the pit. This I’ve gotta do!

  • Fantastic food Chanel but I won’t eat any dish with the word German in it…a bit like ratatouille…I will not put anything in my mouth that begins with “RAT”

  • In bavaria the type of bacon we use for this is called “geräuchertes Wammerl” which is smoked pork belly. When you are at the butcher you can ask for how thick you want it to be sliced and usually we go for 1-2cm and then cut it up in stripes as we see fit.
    The process of rendering out the fat may take a little longer though.
    The smoking here is done at lower temperatures i think, it is not like those bbq smoking you maybe used to from the south of the USA.

  • The recipe calls for 2TBSP of sugar. I suggest you only use 1TBSP. It turned out TOO sweet still delicious but too sweet. Also keep an eye on the potatoes (I used OVEN @ 375F) they are SMALL potatoes so they cook QUICK.

  • Made this dish recently, but not having white wine vinegar I used organic Apple Cider Vinegar. As it is winter here “over the pond” and weather not condusive for a barbecue I used medium size potatoes baked in the oven. I did not peel them (mistake). Every thing came together except the potatoes, they really do need to be peeled to soak up those juices but that apart a very tasty dish even on its own. Will make again…….and again……..and again……etc etc etc.

  • And you always make it hot not room temperature.and you mix it all together with the potatoes at from Georgia and we are the south.this guys a idiot.thats not southern anything

  • My BBQ shoes are made of rubber. That way, when I spill something really GUUUUD on them, it’s easy to just hose it off later. If it has bacon in it, I usually just lick them clean. And it’s real easy to do.

  • i wonder why this potatoe salad is called “german”. i am 50 year old living in germany my whole life and have never encountered this salad.

  • I like this form of potato salad it’s not loaded up with all kinds of miracle whip an sugar. Once I get back on my feet I have to try some of these guys stuff. The certainly know how to put a twist on everyday food.

  • I was going to watch this video but I’m not black, within the first 8 seconds of the video you made your point. Sad world we live in

  • Hey Chef John, would you make a frittata? My son (who lives far away so I can’t show him) loves making your recipes. He’d like to learn how to make frittata I bet MANY others would too! Thank you.

  • Dude’s got some interesting ideas on potato salad. I don’t know why anyone would put raisins in a potato salad, but I like chopped apple and canned peas. I know it’s weird, but it’s like life. You take the best parts you’ve experienced and make your own memory. Then again, I like tuna and egg in my macaroni salad. Different strokes…

  • Really liked the recipe, but best of all is the presenter. He is very appealing, charming style, good interesting communicator. Jermain I will watch out for your videos. I like tuna macaroni salad or seafood macaroni salad at a picnic.

  • Instead of adding hot sauce adding horseradish is also delicious n does the same thing: D
    Not pushin it with the mustard, that’s how I’ve always made itif anything can go sweet n savory with stone ground honey dijon would be different but maybe good

  • since discovering this channel i have watched every episode and please dear god above visit scotland so you can cook in my back yard xD cause i need this food in my life!

  • Always enjoy your videos… I would love to be a fly on the wall at one of the BBQ comps you enter.. Almost finished the big bag of your BBQ rub I bought.. it is amazing and everyone that eats it just raves about the flavor

  • 0:12 Yesssss!!!!�� if your food is not good evvvvveeerrrryyybboddy is going to start making faces at each other and we’ll sneak (while laughing) to throw it away and then we’ll all come into agreement that you can just bring the paper plates and forks next time ������and the whole night we’ll be talking about you�� and of course mama and the aunties are going to let you know. so you betta get it right baby!

  • As a vegetarian this shook me to my core, y’all put meat in everything don’t you ain’t nothing safe�� and take them damn peels off. He fucked up within the first 2 mins absolutely not.

  • My granny’s potato salad is very similar to yours! Except with the eggs. She cuts them up like you did and mixes them and then on the top she takes a dozen eggs and cuts them up in slices and puts them on top. It’s the best!

  • And ty for not putting garlic in the potato salad. I firmly believe that garlic does not taste good in potato salad. It ruins it for me.

  • No offense but I use apples in my potato salad my Puerto Rican family has been doing it for generations. It’s gives it a little sweetness and crunch. And yes garlic powder in everything. Always make two bowls one with apples one without. Everyone’s satisfied.

  • I appreciate the effort, but if this is representative of black people’s potato salad, then their potato salad is a tad bland for me.

  • Well done, but I don’t use hot sauce or relish. (And don’t put relish in the tuna salad! That’s not for you, that’s for everybody!) And we always had to arrange a few slices of hard boiled egg on top before the paprika.

  • My Newfoundland granny taught my mum, my aunts & I, to peel the potatoes, cut them into bite size pieces first then boil them to fork tender. Drain when it’s done, chill in the fridge the night before or the morning of. She used mayo, sweet onion, green Granny Smith apple, Heinz mustard.

  • umm im sure its good but we never use miracle whip and we peel the potatoes. ive had it with stone ground mustard b4 but prefer yellow. hiwever im always down for something different. that miracle whip tho…i dont know. we use Dukes…

  • There is actually no such thing as German potato salad. In Germany nearly every region has its own recipe so we have tons of different ways of how to make this dish. This type of potato salad shown in the video is kind of specific for the southern regions (Bavaria) of Germany. In the area where I live nobody prepares it like this. We use pickles, hard boiled eggs and mayonnaise dressing:)

  • This is the southern german version. With bacon and vinegar. In the north of germany its with pickels and mayo. But to grill the potatos is a special move. Mostly the potatos are just cooked in water

  • My mom used to add shopped hard-boiled eggs, because she thought it wasn’t quite artery-clogging enough already.

    (That’s not why.)

  • Jesus didn’t hang on the cross for theee days for you to put MIRACLE WHIP in potatoe salad!!!!
    And peel them dam potatoes don’t be lazy…. remember, it ain’t for you it’s for everybody ��������‍♀️

  • Just out of curiosity do you ever have random strangers just pop up at your home bbq’s? I know if I lived you near you, my kids football may fly into your backyard quite quite often hoping for an invite!! Lol awesome Malcom thanks again!!

  • My mother in law is Bohemian, they make a warm potato salad with bacon and sausage that’s very similar and truly amazing! This is a 1 Up on that recipe! Many thanks BBQ Pit Boys! My wife is going to go gagga over this one!

  • Ha, right at that end you say specifically what kept me watching to the end. I’m “one of those people that just doesn’t like mayonnaise”. And I’ve never met a potato salad I liked, but I’m definitely giving this a try.

  • La multi ani, sunteti cei mai tari bucatari,urmaresc cu mare placere majoritatea retetelor si nu ma mai satur,am incercat si am facut unele retete,sunt din ROMANIA,si gasesc mai greu ingredientele, tinetio tot asa!

  • I don’t understand why you need to grill the potatoes if you are peeling off the skin which is the part of the potato that’s roasted? You could have used a regular oven or boiled/microwaved the potatoes.

  • Can you use red wine vinegar as a substitute for white wine. I’m asking because that’s all I got at the moment.

    Never mind I googled it and I totally can. Can’t wait to try this out next week. Got my own apartment so no one can complain about me cooking anymore

  • Greetings from Germany, very interesting recipe. You can find hundrets of them here. But i will try this but I add some (sour) cucumber.

  • ain’t gonna lie, most of what you guys make looks awesome. this though looks horrible. kinda like western Cole slaw no flavor. load that mayo!!!!

  • I like putting a little apple cider vinegar in mine and chopped up dill pickles with larger slices of egg. Great video dem taters look good

  • I am extremely picky about my beloved potato salad boarding on fanaticism. I might not prepare the potato salad as you do but I definitely would eat the heck out of your potato salad.

  • I tried your recipe almost exactly the way you did it, and it was delicious. I had food for days. Yes! My mom really likes ��potato salad�� so I gave her some. She ate it, smiled, and said, “Did you put seasoning in this? ” She knew I did! I said how dare you?! Then days later she was asking if any potato�� salad�� was left. �� I knew I did well.

  • I never use Yukon, the texture it too soft. I stick with Eastern, more firm. No skin on mine either unless it’s red potato salad and yes i use carrots for color they’re chopped in a food processor and My Grand Ma sure did use carrots she was from Georgia! Celery is so finely chopped you won’t even know it’s in there. All that other stuff you mention is a no no and I use red pepper, green is too bitter. I’m definitely going to try yours with that chicken bouillon. Thanks for the recipe! Oh and one more thing, you’re the first video I’ve seen using miracle whip. So many people always bashing it. You and I know it’s the bomb!!

  • Oh fuck me I love potato salad, I could eat that whole bowel in one day… just snacking on it through out the day it would be gone by 10 o clock.

  • This recipe does not disappoint!! Thank you:):):) I had a spare aubergine I grilled with the potatoes and mixed in which actually went quite well. Next time I will cut my streaky bacon and potatoes up a bit smaller and add more of the vinegar to make it moister. I used cider vinegar, delicious, I don’t think I’ve ever had Champagne vinegar but I will try to get hold of some.

  • hot dam! i just got in 10 lbs of homegrown potatos… early red norland. need some ideas and you guys have the best. i’ll never forget your sos!

  • My Mac and don’t have any flavor even though I load it up with cheese. How do I make a good southern style bake Mac and cheese ��.

  • Hey Malcom,
    Salad looks great.
    Im gonna be in Memphis for a night or two over the weekend of 7/17, I would love to meet you if you are out and about, or cooking somewhere in the area. If not, where in Memphis would you recommend if a guy only has time for one meal?

    Love what you are doing brother, keep it up!

  • Great recipe! My family’s from So. IL and this is pretty much the same recipe minus the Bacon. Yum!!! Can’t believe my Granny didn’t think of it. Hahaha.. Keep up the videos, I really enjoy um! Have a food 4th, I hope everyone is firing up their Pits!!!

  • Do you guys have a bigger kettle set into that BBQ cart? I notice it has little brackets lifting it up plus the handles on it still

  • There’s a bottle of BBQ-PB Habanero-Chipotle Hot Sauce next to the EVOO bottle (left tray, back corner)…did you use any of that?

  • I always wanted to learn how to make this… my mom use to take us to a German deli in Fremont Ca where we lived, it was so yummy.
    The devils salt. Lol
    It is I have a tooth ache to prove it.
    I didn’t think I could love you even more as a cooking stand up comedian but this recipe did it.

  • Now thats how you make a potatoe salad!!!! Looks delicious!!! Yummmyyyy now im bout to make me some to go with some southern fried pork chops!!! Thank u for this southern style dish!!!

  • Great looking tater salad there, Malcom.  It was nice visiting with you and your family (where was the boy?) at the Sam’s last weekend.  Thank you for your hospitality.  See y’all at Hurricane Mills if not sooner!  John

  • This salad looks amazing, I can see so many delicious veggies there and the pieces of steak and is that apple I see? Such great flavors!��