Grilled Potato Salad

Name: Grilled Potato Salad
Yield: serves 4 to 5
Ingredients: 8 slices bacon; 4 medium red-skin potatoes, diced into 3/4 inch cubes (5 cups); 1 large white onion, cut into thick strips; 2 teaspoon salt; 1 1/4 teaspoons black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/4 teaspoon dried thyme; 1/4 teaspoon dried rosemary; 1/8 teaspoon celery seed; 5 1/2 tablespoons mayonnaise; 2 tablespoons Dijon Mustard; 2 teaspoons Worcestershire Sauce

December 9, 2011

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 notes

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