Grilled Potato Salad with Bacon Vinaigrette

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The two-step process of cooking the potatoes might seem a bit tedious, but it transforms this summer salad from same-old to sublime. If all the other ingredients are ready to go, it’s quite simple to toss them on the grill with whatever else you might be grilling.

Make this recipe a bit easier by using pre-cooked bacon and EVOO for the dressing.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, cookout, lunch, picnic, Salad, Side Dish

Cuisine: American, Southern

Keyword: easy potato salad, fingerling potato salad, healthy potato salad, potato salad

Servings:

Calories: 202kcal

Author: Virginia Willis

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

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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.

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