Grilled Potato Salad
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Mayonnaise1 tsp
Dijon Mustard2 tsps
Onion Powder2 tsps
Garlic Powder1 tsp
Cayenne Powder1 cup
Olive Oil2 tbsps
Red Wine Vinegar2 tbsps
Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
Preheat the grill
3
Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches
4
Bring the water to a boil over high heat
5
Once the water begins to boil, about 8 minutes, add the sweet potatoes
6
Return to boil and cook for 8 more minutes
7
Drain the potatoes and set aside to cool
8
Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper
9
When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat
10
Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side
11
Handle gently so they don't fall apart
12
In a large bowl, place the Bacon-Green Onion Vinaigrette
13
As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing
14
Gently toss the potatoes in the dressing to coat completely and serve, warm or cold
15
In a small saute pan, cook the bacon until crisp
16
Then set aside to cool
17
Once cooled, pour the bacon and fat into a small bowl along with the olive oil
18
In another small bowl, whisk together the vinegar and mustard
19
Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify
20
Add the parsley, green onions and salt and pepper to taste, and whisk to blend