Grilled Potato Salad

By dawnu1

Ingredients

• Potatoes
• 9 small to medium red potatoes, scrubbed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• Bacon Vinaigrette
• 1/2 cup mayonnaise
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 2 teaspoons chopped parsley
• 2 tablespoons bacon fat
• Salt and fresh ground pepper to taste
• Garnish
• 1/4 cup feta cheese (original recipe calls for bleu cheese)
• 2 tablespoons sliced green onion
• 3 strips chopped bacon

Details

Adapted from expertgriller.com

Preparation

Step 1

Potatoes

1. Clean and oil your grill grates with a spray bottle or hand towel dipped in canola oil. Heat to 500 degrees F.
2. Add potatoes to a large pot of salted water and bring to a boil.
3. Boil potatoes for 12-15 minutes or until cooked through.
4. Drain potatoes and allow water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slightly press down on the potato to pop them open and create a flat surface to grill.
5. Gently drizzle both sides of the potatoes with olive oil, and season with salt and pepper.
6. Place potatoes on the preheated grill to get desired grill marks on both sides of the potatoes.
7. Remove from the grill and shingle on a serving platter.

Bacon Dressing

Cook bacon strips until crispy. Remove bacon from pan and save the bacon fat.
In a large mason jar or container with a tight-fitting lid, combine all the ingredients for the dressing and shake until well combined.
Pour dressing over shingled potatoes and garnish with chopped bacon, feta cheese crumbles and sliced green onions.