Potato Salad from the Grill |  |
Ingredients
| 1 | lb.
(about 10) small red potatoes (1 1/2 to 2 inches in diameter)
| | 2 | strips bacon
| | 1 | clove garlic, minced
| | 1/3 | cup
bottled balsamic vinaigrette dressing
| | 2 | 1/2-inch thick slices yellow onion
| | 1/2 | cup
sliced celery
| | 1/3 | cup
sliced radishes
| | 1 | tbsp.
chopped fresh parsley (optional)
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Directions
 | Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Meanwhile, in large pot bring 2 cups water and 1 teaspoon salt to boiling. Add potatoes; return to boiling. Reduce heat; cover and simmer 5 to 8 minutes or just until potatoes can be pierced through with sharp knife. Drain well. |  | In medium skillet, cook bacon over medium heat until crisp; remove and set aside. Stir garlic into bacon drippings; cook and stir 30 seconds until garlic is tender but not browned. Remove from heat. Stir in dressing. Add potatoes; toss to coat. |  | Remove potatoes with slotted spoon, reserving vinaigrette. Brush onion lightly with vinaigrette. Place potatoes and onion slices on grill. Grill, covered, 10 to 12 minutes or until tender and potatoes are lightly charred, turning once. Remove from grill. |  | Cool slightly. Crumble bacon; add to remaining vinaigrette. Cut potatoes and onion into bite-size pieces. Combine potatoes, onion, remaining vinaigrette mixture, celery, radishes and parsley, if desired, in medium bowl; toss to coat. Serve warm. |
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