Name: Grilled Red Potato Salad #NaturallyAmazing
Ingredients: 2 1/2 pounds of red potatoes, washed and scrubbed; 1/4 cup chopped shallots; 2 garlic cloves, minced; 2 TBSP parsley, chopped; 1 TBSP butter, cut into 4 sections; 9 slices crispy turkey bacon, chopped; 1 TBSP fresh chives, chopped; 2 TBSP French’s Yellow Mustard; 1/2 cup mayo; 1/4 tsp garlic powder; 2 TBSP extra virgin olive oil; 2-3 TBSP tarragon vinegar, (I use 3); 2 pinches kosher salt; pepper to taste

Description

Serves 8

Ingredients

Scale

For the Grilled Red Potato Salad

2 1/2 pounds of red potatoes, washed and scrubbed
1/4 cup chopped shallots
2 garlic cloves, minced
2 TBSP parsley, chopped
1 TBSP butter, cut into 4 sections
9 slices crispy turkey bacon, chopped
1 TBSP fresh chives, chopped

For the Creamy Mustard Dressing

2 TBSP French’s Yellow Mustard
1/2 cup mayo
1/4 tsp garlic powder
2 TBSP extra virgin olive oil
2–3 TBSP tarragon vinegar, (I use 3)
2 pinches kosher salt
pepper to taste

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Instructions

First, fire up your grill! I have a natural gas grill and I heat mine up to about 400 degress F.
First I grill my bacon. If you have never grilled bacon it is super easy and it does not leave your house with a nice bacon smell! I used a high quality turkey bacon for this recipe, but you can use real bacon if you wish, I am not judging ;)
Lay the bacon slices on a piece of heavy duty foil and place on a heated grill.
Close the lid and check often. Flip the bacon slices as needed and cook to your desired crispiness.
Then cut 2 and 1/2 pounds of red potatoes in chunks.
I cut them in half and then in half again. Next, I cut the slices into 3 sections and larger ones into 4 sections.
After cutting the potatoes, finely chop 3 TBSP of fresh parsley. Next, mince 2 garlic cloves and chop 1/4 cup of shallots.
While you have the cutting board out, go ahead and chop up that yummy bacon, then set aside. Now place a large piece of heavy duty foil across your cutting board.
Place the red potatoes first, then evenly sprinkle with parsley, garlic, and onion.
Then place a 1 TBSP of butter that has been divided into 4 sections across the top of the potatoes.
Lastly, dust the top with kosher salt and fresh ground pepper to taste.
Now you are going to wrap this baby up. Lay a piece of foil on top creating a foil pocket. Close all the sides and then cover top and bottom again with foil. So the potatoes are wrapped in two layers of foil.
Now it is ready for the grill! Place the potatoes on the grill for about 40 minutes or until the potatoes are soft enough to stick a fork through, turn half way through.
While the potatoes are cooking, it is time to make the Creamy Mustard Dressing.
Combine mustard, mayo, garlic powder, olive oil, tarragon vinegar, a pinch of salt, and pepper to taste. I mixed my dressing in the blender, but you can also mix it in a bowl.
Once the potatoes are ready, slice the foil and allow the potatoes to cool a bit before assembling the salad.
Now, you are ready to combine all the ingredients together. In a large mixing bowl, combine the grilled potatoes, dressing, bacon (leave a little bacon for a garnish for the top of the potato salad), fresh chives, and extra kosher salt and pepper to taste!
Gently toss to coat and place the potato salad in a severing dish and garnish with extra crispy bacon and fresh parsley.