Grilled New Potato Salad and Buttermilk Dressing

By ctaubenheim

Ingredients

• 2 1/2 LBS small red potatoes, scrubbed
• kosher salt
• 8oz bacon, diced
• 1/2C buttermilk
• 2 Tbsp mayo
• 2 Tbsp sour cream
• 1 Tbsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 C. canola oil
• 3 green onions, white & green parts, thinly sliced

Details

Level of difficulty Average
Cost Average budget

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 tender but not cooked through, about 8 minutes. Drain the potatoes and let cool before cutting in half.

Step 2

While the potatoes are cooking, cook the bacon in a large nonstick saute pan over medium heat until golden brown and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Whisk together the buttermilk, mayo, sour cream and mustard in a large bowl and season with salt and pepper. Heat your grill to medium.

Step 3

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 until lightly golden brown, about 3 minutes. Turn the potatoes over and continue grilling until just cooked thru, about 3 minutes longer.

Step 4

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