Iain Bagwell
Total Time
1 Hour 15 Mins
Serves 8

Sunset reader Dawn McHenry needed an appetizer for a summer party, so she took her mom's family's potato salad recipe from Germany, grilled the potatoes, and stacked the rest on top.

How to Make It

Step 1

Put unpeeled potatoes and eggs in separate medium saucepans with water to cover. Add 1 tsp. salt to potatoes. Cover pans, bring to a boil over high heat, then reduce heat; simmer eggs for 10 minutes and simmer potatoes until just tender, about 10 minutes. Drain pans, then fill with cold water to cool potatoes and eggs.

Step 2

Peel eggs and slice crosswise about 1/4 in. thick. Slice potatoes crosswise just a little thicker. Save egg and potato ends for another use and set remaining eggs aside. Set potatoes on a rimmed pan and brush on both sides with oil. Preheat grill to medium (350° to 450°).

Step 3

Stir mayonnaise, pickle, pickle liquid, onion, mustard, 1 tsp. each chives and dill, 1/4 tsp. pepper, and sugar in a bowl to blend. Chill dressing until used.

Step 4

Grill potatoes until browned and crisp, turning once with tongs, 7 to 9 minutes. Transfer to a large platter and let cool to room temperature.

Step 5

Top each potato with about 1/2 tsp. dressing, then an egg slice and a little more dressing. Save any leftover dressing for another use. Sprinkle potatoes with more chopped herbs, then with salt and pepper to taste.

Step 6

Make ahead: Through step 3, chilled separately, up to 1 day.

Step 7

Note: Nutritional analysis is per serving.

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