Father’s Day Recipe: Throw Your Potato Salad On The Grill

| June 12, 2014 | 1 Comment
  • 1 Comment
Grilled potato salad with warm bacon vinaigrette. Photo: Wendy Goodfriend

Grilled potato salad with warm bacon vinaigrette. Photo: Wendy Goodfriend

I’ve grown up with potato salad—as most Americans have I presume—and my mom makes a pretty mean one. The totally classic version with chopped hard-boiled eggs, diced bread-n-butter pickles, French’s mustard, and plenty of mayo. I think it’s probably one of my dad’s favorite things to eat in the universe. My husband also lights up anytime I make it (I swear he can eat an entire bowl all to himself). So let’s just say that the men in my family are big, big fans.

So potato salad seems a natural if you are planning a Father’s Day BBQ. Right? Except I get tired of the same version—not that I don’t like it mind you. But I thought, as we are already lighting the grill to make burgers, why not throw the potatoes on there and amp up the smoky effect. And as I like to take things over the top, how about we do away with the mayo and add a warm, bacony vinaigrette, heavy on the bacon?!

Why not throw your potato salad on the grill? Photo: Wendy Goodfriend

Why not throw your potato salad on the grill?

There are plenty of roasted and grilled potato salads out there, but I’m pretty taken with this version. It is soooooooo good. It’s definitely not for the faint of heart, but certainly worthy of a celebration or a fun gathering.

Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend

Grilled potato salad with warm bacon vinaigrette ingredients. Photo: Wendy Goodfriend

Recipe: Grilled potato salad with warm bacon vinaigrette

Makes 8 servings

    Ingredients:

  • 3 lbs small red potatoes
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 4 thick slices applewood smoked bacon, chopped
  • 1/2 red onion, finely chopped
  • 1 clove garlic, minced
  • 1/3 cup red wine vinegar
  • 1 tablespoon grainy mustard
  • 2 small celery stalks, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley
    Instructions:

  1. In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
  2. Prepare a charcoal or gas grill for direct heat grilling (or warm a cast-iron grill pan on the stovetop). Place the potatoes in a large bowl and drizzle with some olive oil. Gently toss to evenly coat the potatoes. Brush and oil the grill grate, then place the potatoes cut side down onto the grill. Grill, turning once, until tender and nicely browned with grill marks. Transfer the potatoes to a shallow serving bowl.
  3. Warm a cast-iron frying pan over medium heat. Add the bacon and cook, stirring, until the bacon starts to crisp, about 4 minutes. Add the red onion and garlic and cook until slightly wilted, about 2 minutes.
  4. In a bowl, whisk together the vinegar, mustard, and a pinch of salt and pepper. Add the celery. Stir the vinegar mixture into the bacon mixture. Pour the warm bacon vinaigrette over the grilled potatoes. Add the parsley and toss to coat evenly. Let sit at room temperature for about 15 minutes before serving, stirring a few times to coat the potatoes with the vinaigrette.
Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving. Photo: Wendy Goodfriend

Pour the warm bacon vinaigrette over the grilled potatoes, add parsley, let rest 15 min, stir before serving.

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Category: holiday recipes, holidays and traditions, kids and family, recipes

About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.
  • bojimbo26

    Sounds quite nice but I am allergic to potato .