Monday, July 13, 2009

Grilled Potato Salad

I will readily admit that I am not a fan of potato salad. Partly because I don't like mayonnaise, but I think its also a texture and temperature thing. So when Southern Living declared that their "best potato salad recipe ever" was insdie the June issue, I was weary. But, I gave it a chance.

Let me tell you, I am now a convert. This particular salad is served warm, with a light mayo dressing, with bacon, scallions, onions, and dijon mustard. It takes a little bit of time and prep, but it is all easy and you can work on the rest of your meal as the potatoes cook on the grill. I made a few changes to lighten it up a bit, and added some fresh herbs, but we still really enjoyed it.

Grilled Potato Salad adapted from Southern Living, June 2009
  • 8 turkey bacon slices
  • 4-5 medium-sized red potatoes, cut into 3/4-inch cubes (about 5 cups)
  • 1 large sweet onion, cut in half, and in 1/2 inch strips
  • 2 T olive oil
  • Potato Salad Dry Rub
  • Potato Salad Dressing
  • chopped fresh scallions and oregano
Preheat grill to 350-400 (medium-high heat). Cook bacon, in batches, in a large skillet over medium-high heat 8-10 minutes or until crisp; remove bacon,and crumble.

Add potatoes, onion, and dry rub to skillet, adding olive oil, and toss to coat (note: if you use pork bacon, omit the olive oil and toss in pan drippings from frying the bacon).

Grill potato mixture, covered with grill lid, over 350-400 heat in a grill wok or metal basket (I actually just used the same skillet I cooked the bacon in - an ovenproof stainless steel skillet). Cook 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add potato salad dressing, and toss to coat. Stir in bacon. Garnish with scallions and oregano. Serve warm
Potato Salad Dry Rub
  • 2 tsp. salt
  • 1 1/4 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp dried crushed rosemary
  • 1/8 tsp celery seeds
Stir together all ingredients. Store in an airtight container up to 1 month

Potato Salad Dressing
  • 3 Tablespoons lowfat yogurt
  • 2 1/2 Tablespoons mayonnaise
  • 2 Tablespoons Dijon mustard
Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.
  • 2 teaspoons Worstershire sauce


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