Grilled Potato Salad
Recipe - No. 16
Behind the Recipe
Sack of Potatoes on A Sunday Afternoon
I must hand it to Uncle Allen. The man knew how to grill a steak. Thick cut, thinly sliced, ribeye, strip, bottom flank or top sirloin. It didn’t matter. He had a talent for the main course. Every other Sunday, he’d invite our family over to his bachelor pad for a juicy steak. The moment we walked through his door, he’d holler out, “I’ll bring the meat.” And I’d respond with “…if you bring the potatoes.” It was our little tradition, and I’ll never forget him for it.
This Grilled Potato Salad recipe was one of our Sunday favourites. You can use a cast-iron skillet directly on your grill grate. Because what’s meat without the potatoes? As seen in Beyond the Flame with Maddie Brenneman.
- 907g. Yukon Gold potatoes
- 227g. thick-cut Bacon
- ¾ cup onions, chopped
- 2 cloves garlic, minced
- 1/3 cup white vinegar
- ¼ cup sugar
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 2 tbsp. parsley, chopped
- In a medium-size pot, boil potatoes for 15-20 minutes, or until tender when pierced with a fork.
- Drain and slice potatoes into ¼-inch rounds.
- Chop onions.
- Mince garlic cloves.
Place a cast-iron skillet on the grill at high heat and cook bacon until crisp.
Once crisp, remove bacon strips and crumble into small pieces.
Bring remaining bacon grease in pan to medium heat.
Add garlic and onions to the pan and cook for 4-5 minutes or until translucent and beginning to brown.
Add potato slices and cook until slightly brown.
Top with crumbled bacon and garnish with chopped parsley.