Grilled Potato Salad
By
Lynn Socko
@lynnsocko
1
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.
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.
Ingredients
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1 1/2 lbgolden petite potatoes (baby yukons), or red potatoes
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1/2 lbturkey bacon strips
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1/2 lb2% cheddar smoked or reg.
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1/2 croasted onion, diced
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1/2 croasted red bell, diced
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4 smallroasted ears of corn
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1/4 cmiracle whip (low fat)
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1/4 cmayo (low fat)
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1 tspbold & spicy mustard
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1 tspcoarse black pepper
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3 tspfresh parsley chopped or spinach
How to Make Grilled Potato Salad
- Coat 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. - Once veggies & bacon have cooled, put any larger potatoes in half, you want everything to be bite size. Crumble your bacon, dice cheese.
- Add 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.
About Grilled Potato Salad
Course/Dish: Potato Salads
