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kenyonteam

Grilled Potato Salad

A twist on the traditional picnic potato salad. Grill the potatoes to give them more flavor before tossing with a bacon vinaigrette dressing.

Apr 7 - 26m cook

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Prep time:

10m

Cook time

26m

Total time

36m

Makes

8ppl

baby Yukon gold potatoes
3 lb
salt
pinch
black pepper
pinch
tablespoons olive oil
6 tbsp
slices of bacon, chopped
7
minced garlic
2 tsp
apple cider vinegar
1/4 cup
brown sugar (firmly packed)
2 tsp
scallions
7
1
In a large saucepan add the potatoes and cover them with 2 inches of cold salted water.
2
Cover the saucepan and bring to a boil, simmer until potatoes are easily pierced by a fork. (about 15  minutes). Drain and let cool.
3
Cook chopped up bacon on stove top (keep the grease).
4
Once the bacon is done cooking take pan off heat and mix in the vinegar, brown sugar, and 4 tablespoons of olive oil.
5
Add 16 oz of liquid to drip tray and preheat Kenyon Grill to high.
6
Toss potatoes in 2 tablespoons of olive oil and place them on grill cut-side down until lightly charred (about 3 minutes).
7
Grill scallions, turning occasionally, until charred, (5 minutes) then chop scallions into 1-inch pieces.
8
In a large bowl mix in all ingredients, and season with salt and pepper. Serve immediately.

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