Sometimes it’s good to buck tradition. This recipe breaks away from the creamy cold potato salad and tests the theory that “everything is better on the outdoor grill.” This recipe, which I originally created for SOUTHERN LIVING magazine in 2009, answers the question with a resounding “Absolutely!” Grilled Potato Salad starts with traditional ingredients such as potatoes, onions, mayonnaise, and mustard but takes an unfamiliar twist by utilizing a complex dry rub, which adds a vibrant punch of flavor. This unique recipe will draw raves served hot off the grill but is also good eatin’ out of the fridge the next day.
Recipe information
Yield
serves 4 to 5
Ingredients
Dry Rub
Dressing
Preparation
Step 1
In a large pan, fry the bacon. Remove the bacon from grease and set aside. Add the diced potatoes and onion to the bacon grease and stir until thoroughly coated. In a small bowl combine the dry rub ingredients and mix well. Add to the potatoes and onion and stir until coated.
Step 2
Build a charcoal and/or wood fire for direct grilling. Pour the potatoes and onion into a slotted grill basket. Grill directly over the coals (approximately 450°F) on a covered grill for 30 minutes, stirring well every 5 minutes until the potatoes soften. Remove the potatoes and onion from the grill and place them into a medium-size bowl. Crumble the bacon and add it to the bowl.
Step 3
In a small bowl combine the dressing ingredients and mix well. Pour the dressing over the potato and onion mixture and stir. Serve warm.
Cooking Method
Step 4
Direct heat
