Grilled Potato Salad with Bacon Dijon Vinaigrette
This grilled potato salad features perfectly cooked redskin potatoes, smoky bacon, and a tangy Dijon vinaigrette. It's a hearty and flavorful dish, perfect for any meal.
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!
Notes
Store in an airtight container in the refrigerator for 3 to 4 days. For best results, toss with dressing just before serving.