Grilled Potato Salad with Bacon Vinaigrette
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
