Grilled Potato Salad


  • 2 pounds red potatoes
  • 2 tablespoons extra-virgin olive oil
  • ½ cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 clove garlic, chopped
  • ½ teaspoon white sugar
  • 6 slices cooked bacon, chopped
  • 4green onions, chopped
  • 2 tablespoons minced fresh parsley
  • Directions

  • Step 1

    Preheat grill for medium heat and lightly oil the grate.


  • Step 2

    Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.

  • Step 3

    Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.

  • Step 4

    Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

  • Editor's Note:

    Please note the differences in ingredient amounts when following the magazine version of this recipe, and the addition of spinach.

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