grilled potato salad
The veggies are roasted and the bacon is cooked on the grill, and the smoked cheddar gives it a richer grilled flavor. This is better after is stills for awhile in the refrigerator, evreything takes on a bacon flavor. You could also roast your veggies and cook your bacon in the oven if desired.
prep time
5 Min
cook time
20 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds golden petite potatoes (baby yukons), or red potatoes
- 1/2 pound turkey bacon strips
- 1/2 pound 2% cheddar smoked or reg.
- 1/2 cup roasted onion, diced
- 1/2 cup roasted red bell, diced
- 4 small roasted ears of corn
- 1/4 cup miracle whip (low fat)
- 1/4 cup mayo (low fat)
- 1 teaspoon bold & spicy mustard
- 1 teaspoon coarse black pepper
- 3 teaspoons fresh parsley chopped or spinach
How To Make grilled potato salad
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Step 1Coat your potatoes, red bell & onion, and corn cobs in olive oil. Cook your bacon and roast your veggies on the grill. NOTE: I usually roast a whole red bell cut in half and a whole onion cut in half, save the leftovers for another recipe. Also I place the bacon on the top rack above my veggies basket, the grease drips on the veggies and adds flavor plus causes the fire to flare up and char the veggies better. You may need to remove some of the smallest potatoes before the others are done. Then finish cooking the bacon on the bottom grill rack. -
Step 2Once veggies & bacon have cooled, put any larger potatoes in half, you want everything to be bite size. Crumble your bacon, dice cheese.
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Step 3Add all veggies, bacon and cheese in large bowl. In seperate bowl mix together miracle whip, mayo, mustard, pepper, & parsley. Gently mix mayo ingredients in with potato mix, add more mayo if too dry.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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