Grilled Red Potato Salad

  • Yield: 10 to 12 servings


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