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
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
Potato Salad Dressing
- 3 Tablespoons lowfat yogurt
- 2 1/2 Tablespoons mayonnaise
- 2 Tablespoons Dijon mustard
- 2 teaspoons Worstershire sauce
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