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



  • 3 lb. baby Yukon gold potatoes
  • salt
  • black pepper
  • 6 tablespoons olive oil
  • 7 slices of bacon, chopped
  • 2 teaspoons of minced garlic
  • 1/4 c. apple cider vinegar
  • 2 tsp. (firmly packed) brown sugar
  • 7 scallions


  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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