Grilled Red Pepper and Bacon Potato Salad
June 18, 2014
Grilling your potatoes adds deep smoky flavor and crispy crunch to any potato salad recipe including one of my favorites – Grilled Red Pepper and Bacon Potato Salad.
3lbs. new red potatoes
1 tbsp. extra virgin olive oil
5 green onions, trimmed
1 red bell pepper, core and seeds removed and cut in half
½ cup mayonnaise
1 tbsp. balsamic vinegar
1 tsp. Kosher salt
1 tsp. garlic powder
2 tsp. paprika
5-6 strips of bacon, cooked and crumbled
Prepare grill for medium heat cooking. Cut potatoes in to quarters and toss with olive oil. Place potatoes in a grill basket, place basket on the grill, and cover. Allow potatoes to cook for approximately 20 minutes until tender, stirring them every 5 minutes to allow for even browning.
During the last 5 minutes of cooking, add red pepper halves and 4 of the green onions to the grill and allow them to char. Remove potatoes, red pepper, and green onions from the grill.
Remove the skin from the red peppers and place in a blender or food processor along with the charred green onions, mayonnaise, balsamic vinegar, salt, garlic powder and paprika. Blend the mixture until smooth. Thinly slice the remaining green onion and combine with potatoes, red pepper mayo, and bacon in a large bowl. Toss the mixture until the potatoes are completely coated with the red pepper mayo and refrigerate until ready to serve.
- Clint Cantwell, Grilling.com Editor