Recipe courtesy of Michael Symon
From:
Food Network Magazine
Herbaceous Potato Salad
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 572
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 49 mg
- Sodium
- 632 mg
“This is a quick potato salad inspired by my pap. He used to make it by the gallon!”
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 572
- Total Fat
- 50 g
- Saturated Fat
- 11 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 49 mg
- Sodium
- 632 mg
Ingredients
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Directions
- Set up a grill for even high heat by building the coals evenly on the bottom of your grill.
- Toss the potatoes with the olive oil in a mixing bowl. Sprinkle well with salt and pepper. Lay out a double sheet of foil in a crisscross and place the potatoes on the middle of it. Gather up the sides to create a foil packet, adding 1/4 cup water before sealing. Place on the grill and steam until cooked through, 15 to 30 minutes.
- Place a cast-iron pan on the grill and let it get hot. Add a drizzle of olive oil along with the bacon. Cook, stirring occasionally, until the bacon is fully rendered and crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon to a paper towel–lined plate. (Save the bacon fat for future use. Once the fat is cool, transfer it to a mason jar and store in your refrigerator.)
- Add the mayonnaise, vinegar, mustard, lemon zest and juice to a mixing bowl and whisk to combine. Season with salt and pepper. Add the cooked potatoes while still warm and toss to combine; the potatoes are going to soak up all that dressing. Add the bacon, celery, herbs and scallions. Gently mix to combine. (You can also add a splash of bacon fat for extra bacon flavor.) If not serving right away, refrigerate until ready to serve.
