• Preparation
    25 mins.
  • Cook Time
    30 mins.
  • Serves
  • Difficulty

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.

Cooking Instructions

  1. 1

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

  2. 2

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

  3. 3

    Bring remaining bacon grease in pan to medium heat.

  4. 4

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

  5. 5

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

  6. 6

    Add potato slices and cook until slightly brown.

  7. 7

    Top with crumbled bacon and garnish with chopped parsley.

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