Grilled Potato Salad with Bacon Vinaigrette

Serves: 8

The two-step process of cooking the potatoes transforms this summer salad from same-old to sublime.

Dovetailing Tip: While you have the bacon out, prepare the Bacon Wrapped Asparagus for Meal 2. You will need 5 pieces of bacon, cut in half lengthwise.


Prep Time:
Cook Time:
Total Time:

Ingredients:

3 pounds baby yukon gold potatoes (about the size of a walnut halved)
kosher salt
black pepper
6 tablespoons olive oil, divided
6 slices center-cut bacon cut into 1/2 in. pieces
2 garlic cloves, very finely chopped
1/4 cup apple cider vinegar
2 teaspoons firmly packed brown sugar
8 scallions
2 tablespoons fresh marjoram, plus more for garnish

Directions:

Heat grill to medium-high. Line a plate with paper towels.

Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.

Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.

Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar, and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.

Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.

Add potatoes, scallions, and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.

Source: countryliving.com



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