GRILLED POTATO SALAD (Adapted from Southern Living)

8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
1 large white onion, cut into 1/2-inch-thick strips
Potato Salad Dry Rub
Potato Salad Dressing
chopped fresh parsley

Preheat grill to 350 to 400 degrees F (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.

Be sure and place a pan under your metal grill basket to collect the bacon drippings a bit before placing on the grill.

Grill potato mixture, covered with grill lid, over 350 degrees F to 400 degrees F (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl.
****All of the above can be done a bit before eating. Then add the Potato Salad Dressing JUST before serving (since there’s mayo), and toss to coat. Stir in bacon. Garnish with fresh parsley, if desired.

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
5 1/2 TSBP mayonnaise
2 TSBP Dijon mustard
2 TBSP Worcestershire sauce

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