Sides

Grilled Potato Salad

Preparation
25 mins.
Cook Time
30 mins.
Serves
4
Difficulty
Easy

Behind the Recipe

Strike While The Grill's Hot

Growing up, it was always store-bought sides in giant, plastic tubs. I’ve never quite understood that. Some of my favorite foods in the world are garden-fresh grilled vegetables. So at my cookouts, when the meat comes off, the grill stays on.

This Grilled Potato Salad Recipe is especially great because you can use a cast iron skillet directly on your grill grate. Because what’s meat without the potatoes?

As seen in Beyond the Flame with Maddie Brenneman.

Ingredients

2 lbs. Yukon Gold potatoes
½ lb. thick-cut Bacon
¾ cup onions, chopped
2 cloves garlic, minced
1/3 cup white vinegar
¼ cup sugar
1 tbsp. Dijon mustard
1 tsp. salt
2 tbsp. parsley, chopped

Preparation

In a medium-size pot, boil potatoes for 15-20 minutes, or until tender when pierced with a fork.
Drain and slice potatoes into ¼-inch rounds.
Chop onions.
Mince garlic cloves.

Cooking Instructions

1

Place a cast-iron skillet on the grill at high heat and cook bacon until crisp.
2

Once crisp, remove bacon strips and crumble into small pieces.
3

Bring remaining bacon grease in pan to medium heat.
4

Add garlic and onions to the pan and cook for 4-5 minutes or until translucent and beginning to brown.
5

Mix in vinegar, sugar, mustard, and salt. Stir until bubbly.
6

Add potato slices and cook until slightly brown.
7

Top with crumbled bacon and garnish with chopped parsley.

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