Grilled Red Skin Potato Salad

Rose Mary Mogan


I found this recipe in one of my cookbooks called BEST OF THE BEST FROM FLORIDA. I had all of the ingredients called for, but did make a few minor changes. Instead of cooking the Bacon, I used HORMEL REAL BACON BITS, & INSTEAD OF FETA OR BLUE Cheese, I CHOSE GORGONZOLA.

The dish was so tasty I forgot to add the cheese until the last minute. I also grilled the potatoes in my cast iron grill skillet, instead of over charcoals. The flavor of this recipe is similar to German Potato Salad, & with the red onions, it has so much flavor. It complimented the Philly Cheese Steak Sandwich very nicely

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★★★★★ 1 vote
10 to 12 depending on portion size
20 Min
20 Min
Stove Top


4 lb
new potatoes
1/2 c
olive oil, divided (i used extra virgin)
salt & pepper to taste (i used steak seasoning)
12 oz
sliced smoked bacon ( i used 3/4 cup real bacon bits)
1 large
red onion thinly sliced
1/4 c
plus 2 teaspoons white wine vinegar (i used a double recipe for dressing)
1 Tbsp
1/4 c
coarsly chopped flat leaf parsley ( i used curley)
1 c
crumbled bleu cheese or feta (i used gorgonzola)


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1I used larger red skin potatoes and cut them in half during cooking. THEN CUT THEM IN QUARTERS BEFORE I PREPARED THEM. Scrub potatoes and add to pot, cover with water, and I added about 1 tablespoon Kosher salt to the water during cooking. Boil until almost tender. Drain water . cool slightly until cool enough to handle.

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2Add halves potatoes to a large bowl and add 1/4 cup olive oil and steak seasoning, and toss to coat. YOU CAN USE A GRILL TO GRILL POTATOES. I chose to grill inside and used my grill skillet, by adding olive oil and heating till very hot then grilled all of the potatoes cut side down.

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3Then remove and add to a large bowl or the pot they were originally boiled in.

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4If you are using bacon that you cook yourself, heat skillet till very hot, and fry bacon till crisp, remove and drain on paper towel, then crumble when cool enough to handle. I used Hormel Real Bacon Bits from Sam's Club.

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5Peel and slice red onions into thin slices and separate the rings.

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6I combined the vinegar, remaining olive oil and sugar mixture together in a small bowl to make it easier to add to the skillet.

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7Add about 2 TBS> Olive oil to skillet and heat, then add the thinly sliced red onions, the vinegar and sugar mixture in small bowl, heat through until the onions begin to turn colors slightly.

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8Add the chopped parsley & bacon bits & toss till it is mixed together.

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9Then Spoon Onion Mixture over grilled Potatoes. Season with additional salt & pepper or Steak Seasoning if needed.

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10Just before you are ready to serve sprinkle the top with the cheese, serve and enjoy. The cover picture above is after my husband had eaten 2 servings BEFORE I COULD ADD THE CHEESE ON TOP. SORRY IT IS NOT A FULL PLATTER. It's a great recipe with or without the cheese.

About this Recipe

Course/Dish: Potatoes, Potato Salads, Salads
Main Ingredient: Potatoes
Regional Style: American