That first hiss from the cooker tells you something good is happening. You’re standing there, kinda waiting, feeling that funny mix of excitement and impatience. It’s like the scent of a soon-to-be dinner sneaking out before the real show begins.
Watching the steam push against the sealing ring makes you realize this thing’s working. That pressure builds up fast, cooking those baby redskin potatoes till they’re a real tender pull. No dry bits, just soft insides ready for the grill.
And when you finally hear the natural release start, you know the potatoes are about to shine. The steam cues you that everything is done just right, and you catch the anticipation in the air. This salad’s gonna knock it outta the park.
Why Your Cooker Beats Every Other Pot
- You get perfectly tender potatoes fast, no guesswork with boiling times.
- The sealed environment locks steam in so flavors don’t escape, making your salad tastier.
- It’s super hands-off once you seal it up, freeing you to prep other stuff.
- Using slow release keeps potatoes intact and not mushy.
- Pressure cooking uses less water so you keep more nutrients in those spuds.
- The sealing ring keeps out any chance of steam leaks, so cooking is consistent every time.
When pressure cooking is your style, why not try this salad with perfectly cooked potatoes fast? For more tips on pressure cooking, check out our pressure cooker recipes and learn how to optimize your cooker’s sealing ring for best results.
Your Simple Ingredient Checklist
- 3 pounds baby redskin potatoes, halved or cut into thirds
- Olive oil or olive oil spray
- Kosher salt
- ¼ cup mayonnaise
- 2 tablespoons country-style Dijon mustard (any grainy mustard will do)
- 1 teaspoon onion powder
- ½ teaspoon Aleppo pepper (or ancho chili powder if you prefer)
- 1 clove garlic, squeezed through a garlic press
- ¼ teaspoon freshly ground black pepper
- 5 slices thick-cut bacon, cooked and chopped (reserve the bacon fat)
- 3 to 4 green onions, sliced (dark and light green parts)
- A handful of parsley, coarsely chopped
- 3 tablespoons red wine vinegar
- 2 and ½ teaspoons country-style Dijon mustard
- Freshly ground black pepper, to taste
- 2 to 3 tablespoons reserved bacon fat
Y’all got your bases covered with these ingredients. The potatoes are the star, but the vinaigrette with bacon fat and Dijon brings that extra wow factor. Don’t skip on reserving that bacon fat, it adds a cozy richness unique to this salad.
The fresh herbs and green onions add a bright pop. Onion powder and Aleppo pepper give just the right kinda spicy kick without overwhelming. This stuff works real good together.
Walking Through Every Single Move
First thing you do, preheat your grill to medium-high. Can't start grilling till it’s nice and hot.
Next, grab a large pot and bring salted water to a good boil. Toss in the baby redskin potatoes and cook till they get that tender pull, about 10 to 15 minutes.
Drain the potatoes and let them cool a bit. You wanna handle ’em easily without burning your fingers.
Once cooled, toss the potatoes with olive oil and kosher salt. This helps 'em crisp up on the grill.
Place potatoes on the grill and cook for like 10 minutes, turning every now and then. You’re looking for grill marks and a crisp outside.
While that’s happening, whisk together the mayo, Dijon mustard, onion powder, Aleppo pepper, garlic, and black pepper in a small bowl. This is your creamy, spicy vinaigrette.
Last step, combine your grilled potatoes with the chopped bacon and vinaigrette in a large bowl. Toss gently, coat everything nice and even. Serve warm and enjoy all the hearty flavors.
Smart Shortcuts for Busy Days
You can totally use leftover boiled potatoes for this salad. Just give ’em a quick toss with oil and salt before grilling.
If you’re tight on time, cook the potatoes in your pressure cooker instead of boiling. Use that tender pull technique, set on high pressure for about 7 minutes, then slow release.
Grab pre-cooked bacon from the fridge or store to save that cooking step. Just be sure to reserve enough bacon fat to keep your vinaigrette tasty.
What It Tastes Like Fresh From the Pot
The first bite hits you with this smoky crunch from the grilled potatoes. That charred outside hides a tender inside that feels like a warm hug.
The bacon bits add salty bursts that melt into the vinegar's tang and the smooth Dijon mustard dressing.
You notice little hints of garlic and a subtle heat from Aleppo pepper that keeps it interesting but not overpowering.
Parsley and green onions give a fresh, herby brightness, making every forkful balanced and ready for seconds.
Making It Last All Week Long
Store your grilled potato salad in an airtight container in the fridge. It keeps best for about 3 to 4 days.
If you wanna save some dressing on the side, toss the salad just before serving to keep it fresher longer.
For longer storage, freeze none of the dressing and salad together — the texture gets weird. Instead, freeze boiled potatoes by themselves if you want a quick base to reheat and dress another day.
The FAQ Section You Actually Need
- Can I use other types of potatoes? Yeah! Yukon Golds or fingerlings work fine. Just adjust your cooking if needed to get that tender pull.
- What if I don’t have a grill? No worries, you can roast the potatoes under the broiler to get that crisp char effect.
- Is there a way to make this recipe vegetarian? Sure thing. Skip the bacon and use smoked paprika with olive oil for a smoky vibe in your vinaigrette.
- Can I prep this ahead? You bet. Boil potatoes earlier in the day or even the night before. Keep dressing and bacon separate till serving.
- What does slow release mean? It’s when you let the pressure cooker cool down naturally instead of blasting open the valve. Helps keep your potatoes from falling apart.
- Any tips for getting the best grill marks? Make sure your grill is super hot and don’t move the potatoes too much right when you put ‘em down. Patience works wonders.
Grilled Potato Salad with Bacon Dijon Vinaigrette
Equipment
- 8 to 10 Skewers Metal
Ingredients
Main ingredients
- 3 pounds baby redskin potatoes halved or cut into thirds
- Olive oil or olive oil spray
- Kosher salt
- ¼ cup mayonnaise
- 2 tablespoons country-style Dijon mustard any grainy mustard will do
- 1 teaspoon onion powder
- ½ teaspoon Aleppo pepper or ancho chili powder if you prefer
- 1 clove garlic squeezed through a garlic press
- ¼ teaspoon freshly ground black pepper
- 5 slices thick-cut bacon cooked and chopped (reserve the bacon fat)
- 3 to 4 green onions sliced (dark and light green parts)
- 1 handful parsley coarsely chopped
- 3 tablespoons red wine vinegar
- 2 and ½ teaspoons country-style Dijon mustard
- Freshly ground black pepper to taste
- 2 to 3 tablespoons reserved bacon fat
Instructions
Instructions
- Preheat your grill to medium-high.
- Bring a large pot of salted water to a boil. Add the baby redskin potatoes and cook until tender, about 10 to 15 minutes.
- Drain the potatoes and let them cool slightly so they are easy to handle.
- Toss the potatoes with olive oil and kosher salt to help them crisp on the grill.
- Place the potatoes on the grill and cook for about 10 minutes, turning occasionally, until grill marks appear.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, onion powder, Aleppo pepper, garlic, and black pepper to make the vinaigrette.
- Combine the grilled potatoes, chopped bacon, and vinaigrette in a large bowl. Toss gently to coat.
- Serve warm and enjoy!
