I’ve grown up with potato salad—as most Americans have I presume—and my mom makes a pretty mean one. The totally classic version with chopped hard-boiled eggs, diced bread-n-butter pickles, French’s mustard, and plenty of mayo. I think it’s probably one of my dad’s favorite things to eat in the universe. My husband also lights up anytime I make it (I swear he can eat an entire bowl all to himself). So let’s just say that the men in my family are big, big fans.
So potato salad seems a natural if you are planning a Father’s Day BBQ. Right? Except I get tired of the same version—not that I don’t like it mind you. But I thought, as we are already lighting the grill to make burgers, why not throw the potatoes on there and amp up the smoky effect. And as I like to take things over the top, how about we do away with the mayo and add a warm, bacony vinaigrette, heavy on the bacon?!
There are plenty of roasted and grilled potato salads out there, but I’m pretty taken with this version. It is soooooooo good. It’s definitely not for the faint of heart, but certainly worthy of a celebration or a fun gathering.
Recipe: Grilled Potato Salad with Warm Bacon Vinaigrette
Makes 8 servings
- 3 lbs small red potatoes
- Kosher salt and freshly ground black pepper
- Olive oil
- 4 thick slices applewood smoked bacon, chopped
- 1/2 red onion, finely chopped
- 1 clove garlic, minced
- 1/3 cup red wine vinegar
- 1 tablespoon grainy mustard
- 2 small celery stalks, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
- Prepare a charcoal or gas grill for direct heat grilling (or warm a cast-iron grill pan on the stovetop). Place the potatoes in a large bowl and drizzle with some olive oil. Gently toss to evenly coat the potatoes. Brush and oil the grill grate, then place the potatoes cut side down onto the grill. Grill, turning once, until tender and nicely browned with grill marks. Transfer the potatoes to a shallow serving bowl.
- Warm a cast-iron frying pan over medium heat. Add the bacon and cook, stirring, until the bacon starts to crisp, about 4 minutes. Add the red onion and garlic and cook until slightly wilted, about 2 minutes.
- In a bowl, whisk together the vinegar, mustard, and a pinch of salt and pepper. Add the celery. Stir the vinegar mixture into the bacon mixture. Pour the warm bacon vinaigrette over the grilled potatoes. Add the parsley and toss to coat evenly. Let sit at room temperature for about 15 minutes before serving, stirring a few times to coat the potatoes with the vinaigrette.