Bobby Flay Grilled Potato Salad with Bacon & Buttermilk Dressing

By ctaubenheim

Bobby Flay Grill It!

Ingredients

• 2.5lb2.5 lb Yukon Gold potatoes (smaller ones)
• kosher salt
• 8slices8 slices of bacon
• 1/2cup1/2 cup Buttermilk
• 2Tbs2 Tbs Mayonnaise
• 2Tbsp2 Tbsp Light Sour Cream
• 1Tbsp1 Tbsp Dijon Mustard
• 1tsp1 tsp onion powder
• 1tsp1 tsp garlic powder
• freshly ground black pepper
• 1/4cup1/4 cup canola oil
• 33 green onions, white and green parts, thinly sliced

Preparation

Step 1

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender but not cooked thru, about 9 minutes. Drain the potatoes & let cool before cutting in half. Heat grill to medium.

While the potatoes are cooking, cook the bacon on the stove over medium heat until crisp, 8 to 10 minutes. Remove the bacon and place on a paper towel. Once cool cut or crumbled and set aside.

Whisk together the buttermilk, mayonnaise, sour cream, mustard, onion powder, and garlic powder in a large bowl and season with salt and pepper.

Brush the potatoes on both sides with the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill utnil lightly golden brown, about 4 minutes (or longer if you like a nice char on the potatoes). Turn the potatoes over and continue grilling until just cooked thru, about 3 to 4 minutes longer.

Transfer the potatoes to the bowl with the dressing, add the bacon and green onions, and toss to coat. Serve warm or cover and refigerate until cold, at least 2 hours or up to 8 hours.