Grilled Potato Salad
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.
- 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
- 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.
Place a cast-iron skillet on the grill at high heat and cook bacon until crisp.
Once crisp, remove bacon strips and crumble into small pieces.
Bring remaining bacon grease in pan to medium heat.
Add garlic and onions to the pan and cook for 4-5 minutes or until translucent and beginning to brown.
Mix in vinegar, sugar, mustard, and salt. Stir until bubbly.
Add potato slices and cook until slightly brown.
Top with crumbled bacon and garnish with chopped parsley.