Grilled Potato Salad

By RoketJSquerl

Chris Lilly created this sensational recipe especially for our story. It was such an enormous hit, he decided to include a version in his cookbook.

Ingredients

• Potato Salad Dry Rub:
• 8 Bacon Slices
• 4 Medium-size Red Potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
• 1 Large White Onion, cut into 1/2-inch-thick strips
• Garnish-Chopped Fresh Parsley
• 2 Teaspoons Salt
• 1 1/4 Teaspoons Pepper
• 1 Teaspoon Paprika
• 1 Teaspoon Garlic Powder
• 1/4 Teaspoon Dried Thyme
• 1/4 Teaspoon Dried Crushed Rosemary
• 1/8 Teaspoon Celery Seeds
• Salad Dressing:
• 5 1/2 Tablespoons Mayonnaise
• 2 Tablespoons Dijon Mustard
• 2 Teaspoons Worcestershire Sauce

Preparation

Step 1

1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.

3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.

1. For the Dry Rub: Stir together all ingredients. Store in an airtight container up to 1 month. Makes about 2 Tbsp.

2. For the Salad Dressing: Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks. Makes about 1/2 cup.