Name: Grilled Baby Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons white vinegar; 3 tablespoons lemon juice; 2 tablespoons whole grain mustard; 1/4 cup olive oil; Blues Hog Bold & Beefy Seasoning (or favorite beef rub, to taste); 2 lb baby potatoes (or tri-colored fingerlings); 6 slices bacon; 1/4 cup olive oil; 4 green onions ((spring onions), finely sliced); Blues Hog Bold & Beefy Seasoning (or favorite beef rub, to taste); 1 sprig parsley (finely diced)

This is an easy-to-make grilled baby potato salad that has a tart dressing that uses fresh lemon juice and whole grain mustard. This flavor profile helps it pair well with rich fatty meats or bring a fresh element to have meals.

Don’t be tempted to skip the parboil step and try to cook all the way through on the grill. This creates wrinkled tough skins by the time the center is cooked. Cutting them in half exposes the flesh to the dressing which sucks it in to help get a richer flavor.

The Bold and Beefy seasoning helps bring depth to the salad with one ingredient rather than carrying salt, pepper, garlic powder, and other seasonings. It can be swapped out for a herb blend, a more traditional barbecue rub, or even a fajita seasoning.

Grilled Baby Potato Salad Recipe

Joey Machado

reviews

This recipe is sponsored by Blues Hog.

This is an easy-to-make Grilled Baby Potato Salad that has a tart dressing that uses fresh lemon juice and whole grain mustard.

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Preparation 15

Cook 20

Ready in 35

Servings Servings

CourseSide Dish

InfluenceGlobal

DifficultyBeginner

MethodGrill

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Ingredients

Salad Dressing

2 tablespoons white vinegar
3 tablespoons lemon juice
2 tablespoons whole grain mustard
1/4 cup olive oil
Blues Hog Bold & Beefy Seasoning or favorite beef rub, to taste

Potato Salad

2 lb baby potatoes or tri-colored fingerlings
6 slices bacon
1/4 cup olive oil
4 green onions (spring onions), finely sliced
Blues Hog Bold & Beefy Seasoning or favorite beef rub, to taste
1 sprig parsley finely diced

Equipment

grilling tray

Directions

Salad Dressing

Whisk together the vinegar, lemon juice, mustard, olive oil, and Blues Hog Bold and Beefy, to taste. Put aside until needed.

Grilled Potatoes

Parboil the potatoes until they are starting to soften, then drain.
Toss in the olive oil, thinly sliced green onions, and Blues Hog Bold and Beefy to taste, then set aside.
Preheat the closed grill to 300 degrees F (150 degrees C)
Thinly layer the potatoes in the grilling tray then top with the bacon. Place the tray on the preheated grill and cook until the potatoes are starting to brown and the bacon is cooked. About 10 minutes.
Remove the potatoes and bacon. Half the potatoes to expose the flesh and dice the bacon.
In a bowl toss the potatoes and bacon with the pre-made salad dressing. Garnish with finely diced parsley to serve.

Nutritional Information

Calories: 285kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 11mgSodium: 159mgPotassium: 547mgFiber: 3gSugar: 1gVitamin A: 114IUVitamin C: 26mgCalcium: 34mgIron: 2mg