Sides
Grilled Potato Salad
Recipe - No. 5
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Preparation
25 mins.
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Cook Time
30 mins.
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Serves
4
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Difficulty
2/10
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
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
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1
Place a cast-iron skillet on the grill at high heat and cook bacon until crisp.
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2
Once crisp, remove bacon strips and crumble into small pieces.
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3
Bring remaining bacon grease in pan to medium heat.
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4
Add garlic and onions to the pan and cook for 4-5 minutes or until translucent and beginning to brown.
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5
Mix in vinegar, sugar, mustard, and salt. Stir until bubbly.
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6
Add potato slices and cook until slightly brown.
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7
Top with crumbled bacon and garnish with chopped parsley.
