Grilled Potato Salad

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Picture of Grilled Potato Salad Recipe Photo: Grilled Potato Salad Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 7 small to medium red potatoes, scrubbed and quartered
  • 1 sweet potato, peeled and cut into 1 1/2-inch cubes
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne powder
  • Kosher salt and freshly ground black pepper
  • Bacon-Green Onion Vinaigrette, recipe follows

Directions

Preheat the grill.

Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.

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. Handle gently so they don't fall apart.

In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.

Bacon-Green Onion Vinaigrette:

  • 1 slice bacon, cut into lardons
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, chopped
  • Kosher salt and freshly ground black pepper

In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.

In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

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Newest Ratings and Reviews

Read all 26 reviews

  • on February 22, 2013

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    Delicious. Only improvement/change--- probably won't add sweet potatoes next time. Even though we like sweet potatoes, we think we would like a consistent or uniform taste of the red skins. Since no Dijon mustard on hand; used a mix of spicy whole grain mustard and yellow. There is a zip from the cayenne pepper which we loved..nice change from traditional potato salad.

    people found this review Helpful.
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  • on October 20, 2012

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    The best!!!!

    people found this review Helpful.
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  • on July 30, 2012

    Flag

    Something everyone needs to keep in mind...it's not a good idea to do this recipe on an outdoor gas grill where the mayonnaise mixture will melt onto the burners. I had a major flame-out and had to turn the grill off, take it apart and clean out the pool of oil before I could continue cooking the rest of my meal. The interesting thing was that even though the potatoes sat in a raging inferno until I discovered what was happening, my guests couldn't even tell they had been cooked on the grill. It had very little flavor beyond the cayenne pepper.

    people found this review Helpful.
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