Shelly's Recipe

GRILLED-POTATO SALAD

Category: Potato Salads

2 pounds Yukon gold potatoes (6 medium)
1 tablespoon olive oil
1/3 cup white balsamic vinegar
1/3 cup olive oil
1 tablespoon snipped fresh sage
1 tablespoon Dijon-style mustard
1 teaspoon maple syrup
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups fresh baby spinach
4 slices bacon, crisp-cooked, drained, and crumbled
2 hard-cooked eggs, coarsely chopped
1/4 cup finely chopped red onion

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Rub potatoes with the 1 tablespoon oil.

For a charcoal grill, arrange medium-hot coals around edge of grill. Place potatoes on grill rack over center of grill. Cover and grill for 50 to 60 minutes or until potatoes are tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Meanwhile, for vinaigrette, in a screw-top jar, combine vinegar, the 1/3 cup oil, sage, mustard, maple syrup, garlic, salt and pepper. Cover with lid and shake well. Set aside.

Remove potatoes from grill; cool slightly. Coarsely chop potatoes. Transfer potatoes to an extra-large bowl. Stir in spinach, bacon, hard-cooked eggs, and red onion. Drizzle with vinaigrette, toss gently to coat. Makes 8 to 10 servings.