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Chef's Hat: Grilled Potato Salad

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Grilled Potato Salad

8 bacon slices

4 medium-size potatoes cut into 3/4-inch cubes

1 large white onion, cut into 1/2-inch thick strips

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Potato Salad Dry Rub

Potato Salad Dressing

Fresh parsley (for garnish)

Preheat grill to 350 to 400 degrees (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.

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

Place potato mixture in a metal grill basket. If you do not have a grill basket, place the mixture on a piece of heavy duty aluminum foil and then cover with another piece of foil and crimp the edges together (so you have a packet). Grill potato mixture, over medium high heat, for 30 minutes or until tender. Turn every 10 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm

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