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Category: Potato Salads
Prep Time: Cook Time: Total Time:
For the potatoes:
2-1/2 lbs new potatoes, washed
2 tsp salt, divided
3 tbsp oil
1/4 tsp freshly ground black pepper
1/2 lbs slab bacon, cut into 1/4 x 1/4 inch pieces
4 medium Vidalia onions
1 bunch scallions, thinly sliced
1 tbsp finely chopped fresh thyme
3 tbsp chopped fresh parsley
To make the potatoes: In a large saucepan, boil the potatoes with 1-1/2 tsp of the salt until tender. Drain. Cut potatoes in half and place into a large bowl and toss with the oil, the remaining 1/2 tsp salt, and pepper. Grill the potatoes over Direct Medium heat until golden brown, 20 to 25 minutes, turning once halfway through grilling time. Remove potatoes from the grill and allow to cool. Cut each half into bite-sized pieces. Put in a large bowl, cover, and hold at room temperature.
Cook bacon in a skillet over low heat (low heat allows the fat to render completely, leaving crisp bacon bits). Periodically pour off the bacon fat and reserve. When bacon is crisp, add to the bowl of potatoes.
Peel the onions, and push skewers through the onions at 1/2 inch intervals. Slice through the onion between the skewers (this holds the onion rings together during grilling). Brush the onion slices with the reserved bacon fat and season with salt and pepper to taste. Grill the onions over Direct Medium heat for 10 to 12 minutes, turning and basting with the reserved bacon fat once halfway through grilling time. Remove from grill, slide off of the skewers, and cut each slice into quarters. Add to the potatoes with the scallions, thyme, and parsley.
For the dressing:
1/2 cup oil
1/4 cup sherry vinegar and water
1/4 tsp salt and pepper
To make the dressing: In a medium bowl, whisk the dressing ingredients together. Pour over the potatoes and toss gently to distribute ingredients. Cover and allow to marinate for 1 hour at room temperature before serving. Serves 10-12
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Grilled - NEW POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
For the potatoes:
2-1/2 lbs new potatoes, washed
2 tsp salt, divided
3 tbsp oil
1/4 tsp freshly ground black pepper
1/2 lbs slab bacon, cut into 1/4 x 1/4 inch pieces
4 medium Vidalia onions
1 bunch scallions, thinly sliced
1 tbsp finely chopped fresh thyme
3 tbsp chopped fresh parsley
To make the potatoes: In a large saucepan, boil the potatoes with 1-1/2 tsp of the salt until tender. Drain. Cut potatoes in half and place into a large bowl and toss with the oil, the remaining 1/2 tsp salt, and pepper. Grill the potatoes over Direct Medium heat until golden brown, 20 to 25 minutes, turning once halfway through grilling time. Remove potatoes from the grill and allow to cool. Cut each half into bite-sized pieces. Put in a large bowl, cover, and hold at room temperature.
Cook bacon in a skillet over low heat (low heat allows the fat to render completely, leaving crisp bacon bits). Periodically pour off the bacon fat and reserve. When bacon is crisp, add to the bowl of potatoes.
Peel the onions, and push skewers through the onions at 1/2 inch intervals. Slice through the onion between the skewers (this holds the onion rings together during grilling). Brush the onion slices with the reserved bacon fat and season with salt and pepper to taste. Grill the onions over Direct Medium heat for 10 to 12 minutes, turning and basting with the reserved bacon fat once halfway through grilling time. Remove from grill, slide off of the skewers, and cut each slice into quarters. Add to the potatoes with the scallions, thyme, and parsley.
For the dressing:
1/2 cup oil
1/4 cup sherry vinegar and water
1/4 tsp salt and pepper
To make the dressing: In a medium bowl, whisk the dressing ingredients together. Pour over the potatoes and toss gently to distribute ingredients. Cover and allow to marinate for 1 hour at room temperature before serving. Serves 10-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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