Potato salads are always a favorite at picnics and this one is a winner. It's got a light, but flavorful dressing and the great taste of the grill. Best of all, no par-cooking the potatoes needed in this recipe. Cook them all the way on the grill--just as long as you use the right size.
Give it a try!
SMOKY POTATO SALAD (adapted from Cook's Country magazine)
I went a little easy on the chipotle at the farm just in case some folks didn't like much spice. But feel free to add as much or as little as you like. Remember that chipotle chiles are smoked jalapenos, so they'll not only add heat, but a smoky flavor.
6 slices bacon, chopped
3 Tbsp red wine vinegar
2 Tbsp mayonnaise
2 tsp chipotle chiles in adobo sauce, minced
Salt and pepper
3 Tbsp olive oil, plus extra for brushing
3 pounds red potatoes, small (about 2"), unpeeled and halved
1 large onion, sliced into 1/2" thick rounds
4 scallions, thinly sliced
- Preheat grill to high.
- Cook bacon in a 12" skillet over medium heat until crisp, 7-9 min; transfer to a paper towel-lined plate. Reserve 2 Tbsp bacon fat.
- Whisk vinegar, mayo, chipotle, 1/2 tsp salt and 1/2 tsp pepper in a large bowl. Slowly whisk in 3 Tbsp oil until combined. Set aside.
- Clean and oil the grill grate. Turn heat down to medium.
- Toss the potatoes with the reserved bacon fat and 1/2 tsp salt. Brush onion rounds with oil and season with salt and pepper. Place potatoes, cut side down, and onions on grill and cook, covered, until charred on first side, about 10-14 min.
- Flip potatoes and onions and continue cooking, covered, until well browned and potatoes are tender, another 10-16 min. Transfer all to a rimmed baking sheet to cool slightly.
- Cut potatoes into bite-sized pieces and coarsely chop the onions. Add potato, onion, scallion and bacon to the dressing and toss. Season with salt and pepper to taste. Serve warm or at room temperature.er to taste. Serve warm or at room temperature.