Polish Warm Bacon and Potato Salad on the Grill

Name: Polish Warm Bacon and Potato Salad on the Grill
Prep time: PT10MM
Cook time: PT25MM
Total time: PT35MM
Yield: 4
Cuisine: Polish
Ingredients: Arteflame Grill; 6 medium Yukon Gold potatoes, sliced into 1/4-inch rounds; 6 slices thick-cut smoked bacon; 2 tablespoons unsalted butter; 1 small red onion, finely chopped; 1/4 cup apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon whole grain mustard; 1 teaspoon sugar; Salt and black pepper to taste; 2 tablespoons fresh parsley, chopped; 2 green onions, thinly sliced

Introduction

Experience the delicious combination of grilled potatoes, crispy bacon, and a tangy dressing in this Polish-inspired warm potato salad. Perfectly cooked on the Arteflame grill, this dish is a perfect side or main course for any occasion.

Ingredients

6 medium Yukon Gold potatoes, sliced into 1/4-inch rounds
6 slices thick-cut smoked bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon sugar
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
2 green onions, thinly sliced

Instructions

Step 1: Fire up the Arteflame grill

Pour some vegetable oil on three paper napkins and place them in the grill.
Stack firewood over top of the soaked napkins and light the paper.
Let the fire burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Cook the Bacon

Place the bacon slices on the flat cooktop griddle near the center for a crispier finish.
Cook until crispy, flipping occasionally.
Remove the bacon and set aside, leaving the rendered bacon fat on the griddle.

Step 3: Grill the Potatoes

Add a tablespoon of butter to the bacon fat.
Arrange the potato slices on the hot griddle, closer to the center for a good sear.
Cook for about 3-4 minutes per side until golden brown and tender.

Step 4: Prepare the Dressing

Move the potatoes to a cooler zone on the flat cooktop.
In the hot bacon drippings, sauté the red onion until softened.
Stir in the apple cider vinegar, Dijon mustard, whole grain mustard, sugar, salt, and black pepper.
Let the dressing cook for about 1-2 minutes, stirring to combine.

Step 5: Assemble the Salad

Chop the crispy bacon and mix it with the grilled potatoes.
Drizzle the warm dressing over the mixture.
Garnish with fresh parsley and green onions.
Serve immediately while warm.

Tips

For deeper flavor, use wood that enhances the smokiness, such as cherry or oak.
Adjust heat zones on the Arteflame griddle to prevent burning the potatoes.
Slice the potatoes evenly for even grilling.

Variations

Polish Kielbasa Version: Add sliced, grilled Kielbasa sausage to make it a hearty meal.
Cheesy Potato Salad: Mix in shredded smoked gouda or cheddar cheese while the salad is warm.
Spicy Mustard Kick: Use hot mustard instead of Dijon for a zesty kick.
Herb Infused: Add fresh dill or thyme to bring a fragrant depth to the salad.
German-Inspired: Add a splash of beer to the dressing for a deeper malt flavor.

Conclusion

Grilling this Polish Warm Bacon and Potato Salad on the Arteflame creates a depth of flavor that simply can’t be matched. The crisped bacon, perfectly seared potatoes, and tangy dressing come together beautifully to make an unforgettable dish. Whether as a side or standalone meal, this warm salad is easy to make, absolutely delicious, and a guaranteed crowd-pleaser.