Grilled New Potato Salad with Bacon and Scallions
Side dish that has the flavor of the grill and the smokey bacon flavor. Great with tenderloin or thick chops."Absolutely fantastic. While I had to sub balsamic vinegar for the apple cider vinegar and garlic powder for the fresh garlic (these were only what I had on hand.) it still turned out amazing. " - sassysilver20
Yield: 6 Ready in 45 minutes
favorite of 349 people 177 people want to try
Verified by stevemur
|6 slicesthick-cut bacon; cooked until crisp, then coarsely crumbled|
|2 poundsred new potatoes; (golf-ball size), scrubbed and poked with a fork|
|2 tablespoonsExtra-Virgin Olive Oil|
|4 green onions; including green tops, cut crosswise into thin rounds|
|1/4 cupExtra-Virgin Olive Oil|
|1 tablespoonapple cider vinegar|
|1 large clovegarlic; minced|
|2 tablespoonsfresh parsley; minced|
|1 teaspoonKosher salt|
|1 teaspoonBlack Pepper; freshly ground|
Grilled New Potato Salad with Bacon and Scallions Preparation
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. In a medium bowl, toss potatoes with olive oil until well coated.
Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes.
While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl. Set aside.
When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately. (The potato salad can be made up to 2 hours prior to serving. Cover and set aside at room temperature.)
Republished with Permission, National Pork Council
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