Sunday, July 3, 2011

Grilled Potato Salad

We love a good potato salad, and this grilled version from Michael Chiarello is a big favorite of ours. The grilled veggies and dressing really go well together.

We have other favorite versions of a grilled potato salad. You can find them here and here.

Makes: 10 servings
Prep time: 10 minutes
Cook time: 40 minutes
Printable Recipe


  • 1/2 lb smoked bacon, cut into 1/2" pieces
  • 8 russet potatoes, cleaned and cut into 1/2" rounds
  • 1/4 cup olive oil, plus 2 T more
  • 2 bunches green onions, trimmed
  • Dressing (see below)
  • 4 T fresh parsley, chopped

1. Heat grill to medium-high.

2. Cook bacon in a skillet and reserve the bacon fat.

3. Place potato slices in a large pot. Cover with cold water and add 2 tablespoons of salt. Bring to a boil and continue boiling until just starting to turn tender (you don't want them to fall apart), about 6 minutes.

4. Drain the potatoes. Place in a large bowl and gently toss with 1/4 cup of olive oil. Add salt and pepper to taste.

5. Drizzle green onions with remaining oil. Season with salt and pepper. Place on grill and grill, turning once, until tender. Remove from grill and cut into 1/2" pieces.

6. Add the potatoes to the grill and grill until starting to brown and cooked completely. Remove and let cool. Slice into 1/2" sticks and place in a large bowl.

7. To serve, pour dressing over potatoes and add green onions and bacon. Mix gently so as to not break up the potatoes. Garnish with the parsley.



  • 1/3 cup Champagne vinegar
  • 1 T Dijon mustard
  • 2 shallots, minced
  • 1 t salt
  • 1/2 t black pepper
  • Reserved bacon fat from the salad above (about 1/4 cup)
  • 1/2 cup extra-virgin olive oil

1. Place all but the olive oil in a bowl and whisk together. While still whisking, slowly pour in the oil. Add more salt and pepper to taste if needed.

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