Grilled Potato Salad with Bacon
Baby potatoes grilled in a foil packet until golden and crispy, then tossed with a tangy apple cider vinegar dressing, crispy bacon, and fresh green onions. A warm, smoky summer side dish that cooks right alongside your main.
Ingredients
- 1 ½ pounds baby potatoes, chopped into ¾-1” pieces
- ½ cup mayonnaise
- ¼ cup cider vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon stone ground mustard
- Kosher salt and pepper
- 3 celery stalks, thinly sliced on the diagonal or diced
- ½ pound bacon, cooked and crumbled
- 3 green onions, chopped
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Instructions
- Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook just until barely fork tender, about 5-7 minutes depending on size. Drain well and transfer to a large bowl.1 ½ pounds baby potatoes,
- Preheat the grill to medium.
- While the potatoes are cooking, whisk together the mayonnaise, apple cider vinegar, sugar, and mustard. Season to taste with salt and pepper.½ cup mayonnaise, ¼ cup cider vinegar, 1 teaspoon granulated sugar, 1 tablespoon stone ground mustard, Kosher salt and pepper
- Pour half of the dressing over the warm potatoes. Add the celery and stir to coat.3 celery stalks,
- Layer two pieces of 18x24" heavy duty aluminum foil on top of each other. Pour the potato mixture onto the center of the foil. Fold and seal the edges to form a packet, leaving a little room inside for steam.
- Place the packet on the grill and cook for 25-30 minutes, turning every 10 minutes.
- Carefully open the foil packet (watch for steam!) and pour the potatoes into a large bowl. Add the bacon, green onions and remaining dressing. Stir to combine and serve immediately.½ pound bacon, , 3 green onions,
Notes
- Baby potatoes from a 1½-pound bag are ideal. If they're very small, you may not need to cut them at all. Red potatoes or Yukon Golds cut into ¾-1" pieces also work great.
- Parboil potatoes until just barely fork tender so they don't get mushy and fall apart when grilled. (They continue to cook on the grill.)
- Always use two layers of heavy-duty foil. One layer can tear and leak on the grill grates.
- Bacon and green onions go in after grilling to keep the bacon crispy and the onions bright and fresh.
- The dressing is added in two stages intentionally: the first half soaks into the warm potatoes on the grill; the second keeps the salad creamy when served.
- Make ahead: parboil the potatoes up to a day in advance. Drain thoroughly and pat dry before refrigerating (excess moisture will water down the dressing). Store the dressing separately and assemble right before grilling.
- Leftovers keep in an airtight container in the fridge for up to 3 days. The bacon will soften, so keep extra on hand to add fresh when serving.
Nutrition
Serving: 1gCalories: 562kcalCarbohydrates: 31gProtein: 11gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 49mgSodium: 651mgPotassium: 1011mgFiber: 4gSugar: 4gVitamin A: 278IUVitamin C: 17mgCalcium: 44mgIron: 2mg
Nutrition info not guaranteed to be accurate.
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