Grilled Potato Salad

Cuisine:

    It's OK to break the rules now and then. This recipe takes a break from the creamy cold potato salad and puts the old adage that "everything tastes better on the grill" to the test.

    • 40 Minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    This grilled potato salad has traditional ingredients like potatoes, onions, mayonnaise, and mustard. Still, it’s given a distinctive twist by a clever dry rub that adds a sharp punch of flavor. This one-of-a-kind meal will win praise when served hot off the grill, but it’s also great cold the next day.

    This grilled potato salad has a great smokiness from the grill, complemented by a tangy grilled lemon vinaigrette perfumed with onions and shallots. It has a variety of textures—crispy, crunchy, and creamy. The key is to par-cook the potatoes and rough them up to give them more crunch.

    This dish has been around for over a century and is still quite popular. The salad is also known as “Potluck Potato Salad” since it’s made with components that can be found at any potluck or social gathering.

    Featured image:
    Grilled potato salad with mustard seeds
    by Rhia Bucklin @ flickr

    Steps

    1
    Done

    In a large skillet, cook the bacon. After taking the bacon from the oil, set it aside.

    2
    Done

    In a large mixing bowl, toss the chopped potatoes and onion with the bacon oil until well coated.

    3
    Done

    In a small mixing bowl, combine all of the dry rub ingredients and whisk well.

    4
    Done

    In a large mixing bowl, combine the potatoes and onion until they are equally coated.

    5
    Done

    For direct grilling, start a charcoal and/or wood fire. Fill a slotted grill basket halfway with potatoes and onions.

    6
    Done

    Grill for 30 minutes on a covered grill directly over the embers (about 450°F), stirring carefully every 5 minutes until the potatoes soften.

    7
    Done

    Place the potatoes and onion in a medium-sized mixing dish after removing them from the grill.

    8
    Done

    Add the crumbled bacon to the mixing bowl.

    9
    Done

    In a small dish, whisk together the dressing ingredients. Combine the potato and onion mixture with the dressing. Before serving, reheat the dish.

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