Grilled Potato Salad
🇺🇸 United States
Ingredients
- 3 lb baby Yukon gold potatoes, halved
- 1 tbsp plus 1 tsp kosher salt
- 8 slices bacon
- Vegetable oil, for the grill
- 2 tbsp olive oil
- 1 tbsp rosemary, minced
- 3 garlic cloves, minced
- 1 yellow onion, sliced into rounds
- 1 red bell pepper, quartered
- 3/4 tsp black pepper
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp buttermilk
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tbsp fresh dill, chopped, plus more for garnish
- 2 tsp chopped chives, plus more for garnish
- 2 to 3 dashes Worcestershire sauce
- Dash of white vinegar
- Dash of hot sauce
Steps
- Add potatoes and 1 tablespoon salt to a large pot, cover with water, and bring to a boil. Cook until tender, 8 to 10 minutes.
- Drain the potatoes and let cool for 5 to 7 minutes.
- Cook bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Drain on paper towels, let cool, then chop.
- Preheat a grill or grill pan to medium-high and oil the grates.
- Toss the cooled potatoes with olive oil, rosemary, garlic, onion, red bell pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Grill the potatoes and vegetables until nicely browned, 2 to 3 minutes per side.
- Transfer potatoes to a clean bowl. Cut grilled peppers and onions into bite-size pieces and add to the potatoes.
- In a mason jar, combine mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake until well combined.
- Pour about three-quarters of the dressing over the potatoes and toss to coat.
- Fold in the chopped bacon and sprinkle with more parsley, dill, and chives. Add remaining dressing if desired.
Source: www.thepioneerwoman.com