This Grilled Potato Salad with Bacon Vinaigrette is *ridiculously* delicious.
Bacon? Yes, bacon is high in fat, but when used in moderation, it can improve the flavor of a dish and a little goes a long way. This amount of bacon adds about 125 calories to this entire salad, only about 20 calories per serving. (You can also use turkey bacon or a vegan sub.)
This Grilled Potato Salad with Bacon Vinaigrette is a great combo of textures and flavors. It’s smoky, savory, salty, and sweet. You’re going to love it.
This issue also shares:
- The Best Life Living Tip – real-life info on “all-or-nothing.”
- The Self-Care Technique – get that summer glow.
- Ideas and Inspo – Shout out to a friend and chef who saved my heart
Read on for more and your July 4th Summer Cookout Picnic Blockbuster Smash Hit – Grilled Potato Salad with Bacon Vinaigrette.
Best Life Living Tip
Potato salad can be tough to moderate with portion control. It’s so good.
How many times have you thought – “I ate that scoop, I may as well have another and restart my diet tomorrow.”
We’ve also got “I don’t have time to do a full-hour workout, I may as well skip today.” One of my favorites is “I’m trying to drink less, but I caved and had a glass of wine. Duck it, I’ll have another.”
An all-or-nothing mindset sets you up for failure. It leads to an unhealthy diet mentality when we think of foods as being good or bad. It can trap us in a terrible cycle of yo-yo dieting. A strict diet can get you quick results which can be very motivating, but trying to keep up that pace won’t work.
Food is not good or bad. Some things are not great for you, but most are okay in moderation. Instead of “all-or-nothing” how about considering “more often than not.” Check out my IG video below….
You can do it!
Self-Care Technique
Between the heat, workouts, bug spray, and sunscreen we’re all a sweaty, sticky mess that can lead to breakouts. Somehow, as a long post-menopausal 57-year-old, I have developed acne for the 1st time in my life!
Summer skincare is all about hydration, sunscreen, and cleaning.
Here are 5 tips for healthy summer skincare from the University of Rochester Medical Center:
- Stay Hydrated (Inside and Out!) -Hydration is key not only for overall health but also for maintaining beautiful skin.
- Sunscreen is Non-Negotiable – One in five Americans can develop skin cancer in their lifetime!
- Always Reapply Sunscreen – Remember to reapply sunscreen every two hours, especially if you’re swimming or sweating.
- Embrace Antioxidants – Antioxidants promote collagen production, keeping your skin youthful and glowing.
- Post-Sun Care – Bathe to remove any sweat or sunscreen residue. (I’m now using CeraVe with great success.)
Ideas and Inspiration from Experts
Chef William Dissen, aka @chefbillyd on IG, is an inspiring chef as well as a dear friend and colleague. He’s the chef-owner at Market Place in Asheville, nominated as “Outstanding American Restuarant” by the Beard Foundation, as well as Billy D’s Fried Chicken. He and I have been on the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force for sustainable seafood for many years.
William has recently published his first cookbook, Thoughtful Cooking: Recipes Rooted in the New South a most appropriate title. He’s one of the most thoughtful and kindest people I know. He and I were cooking at the Big Sur Food and Wine Festival the week after my 10-year relationship dissolved. I was a distracted mess. We hiked, walked, and talked. His genuine kindness impacted me in ways that I will never forget. He saved my heart.
I am so proud for him and his new cookbook! Shot over four seasons, the photography by Johnny Autry is stunning. The recipes are modern, but grounded in the traditions of sustainable agriculture, local cuisine, and Appalachian culture.
Thoughtful Cooking invites the reader to meditate on the importance of cooking through the seasons and considering the people who are growing, harvesting, fishing, and foraging the ingredients. In this day and age of fast food and 15-second attention spans, William shares a welcome reminder of the importance of thoughtfulness in the kitchen.
Please make sure to give him a follow and check out his new cookbook.
Point it Out
Summer picnics can quickly blow up healthy eating plans. This smoky, salty, savory, and slightly sweet Grilled Potato Salad with Bacon Vinaigrette comes in at 6 WW points and roughly 200 calories per serving.
Need more Good and Good for You recipes for your July 4th cookout? How about Fresh Corn Tabbouleh or my Vidalia Onion BBQ Sauce in Eating Well Magazine?
Thanks so much for reading. Please let me know if you try this recipe and tag me on social if you post.
Bon Appétit Y’all!
Virginia Willis
Grilled Potato Salad with Bacon Vinaigrette
Ingredients
- 1½ pounds baby Yukon gold potatoes (about the size of a walnut), halved
- Coarse kosher salt and freshly ground black pepper
- 3 slices center-cut bacon cut into lardons
- 1 garlic clove mashed into a paste with salt
- 2 tablespoons sherry or apple cider vinegar
- 1 teaspoon firmly packed brown sugar
- 3 tablespoons pure olive oil
- 4 whole green onions
- 2 tablespoons chopped fresh flat-leaf parsley plus more for garnish
Instructions
- Line a plate with paper towels and set aside.
- Place the potatoes in a medium saucepan and cover by about 2 inches with cold water. Add salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a knife, about 15 minutes. Don’t overcook them or they will fall apart.
- (You can also microwave them until tender. Place the potatoes in a microwave-safe covered dish and season with salt and pepper. Cover and cook on high until just tender, about 8 minutes depending on the strength of your microwave.)
- Drain the potatoes in a large colander and let cool. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 5 to 7 minutes. Drain on the prepared plate.
- Remove all but about 2 teaspoons of the bacon drippings from the pan. Add garlic, vinegar, and brown sugar to the drippings, scraping up any browned bits. Whisk in 2 tablespoons of the oil and season with salt and pepper. Set aside.
- Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.
- Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, 2 to 3 minutes.
- Grill the onions until they are charred, 4 to 6 minutes a side. Chop the green onions into 1-inch pieces and add to the bowl with the potatoes.
- Add the reserved bacon vinaigrette and parsley. Toss to coat. Let all sit for a few minutes to allow the flavor to penetrate the potatoes. Sprinkle with reserved bacon and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Nutrition
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