This grilled potato salad requires no boiling or peeling potatoes which is perfect for summertime. Plus, it's mayo-free, making it a light and tasty change from traditional potato salads.
Ingredients
- red potatoes: 2 pound
- extra-virgin olive oil: 2 Tbsp
- extra-virgin olive oil: 0.5 cup
- apple cider vinegar: 1 Tbsp
- kosher salt: 1 tsp
- ground black pepper: 1 tsp
- clove garlic: 1 piece (chopped)
- white sugar: 0.5 tsp
- slices cooked bacon: 6 piece (chopped)
- green onions: 4 piece (chopped)
- fresh parsley: 2 Tbsp (minced)
Metric Conversion
Stages of cooking
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Preheat the grill for medium heat and lightly oil the grate.
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Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
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Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
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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.
