Grilled Red Potato Salad

  • Yield 10 to 12 servings

This potato salad with be a great side dish at your next cookout.


4 pounds new potatoes
1/4 cup olive oil
-- salt and freshy ground pepper to taste
12 ounces sliced smoked bacon
1 large red onion, thinly sliced
1/4 cup plus 2 tablespoons, white wine vinegar
1/4 cup olive oil
1 tablespoon sugar
1/4 cup flat-leaf parsley, coasely chopped
1 cup bleu cheese or feta cheese, crumbled


  1. Combine the potatoes with enough water to cover in a saucepan.  Bring to a boil.  Boil until almost tender; drain.  Cool slightly and cut the potatoes into halves.  Toss the potatoes with 1/4 cup olive oil in a bowl.  Season with salt and pepper.  Grill cut side down over hot coals for 3 mintues; turn.  Grill for 2 to 3 minutes longer.  Remove the potatoes to a large bowl.
  2. Heat a medium skillet on the stove top or grill until almost smoking.  Add the bacon.  Cook until golden brown and crisp, turning occasionally.  Remove the bacon to a plate lined with paper towels to drain, reserving the bacon drippings.  Let stand until cool and crumble.
  3. Drain the skillet, reserving 2 tablespoons of the bacon drippings.  Cook the onion in the reserved bacon drippings for 5 to 6 minutes or until tender.  Stir in the vinegar, 1/4 cup olive oil and sugar.  Cook until the sugar dissolves, stirring frequently.  Spoon the onion mixture over the potatoes.  Add the bacon and parsley and toss to mix.  Season with salt and pepper.  Spoon the potata salad onto a large serving platter.  Sprinkle with the cheese.

Recipe reprinted with permission from The Junior League of Panama City’s Bay Fetes (The Junior League of Panama City, Inc., 2003. 



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