Tuesday, February 17, 2009

Another Recipe - Grilled Potato Salad

Hey, all!

Haven't posted in a while, but I made a potato salad tonight and thought I would share the recipe as I thought it was quite tasty. It's a little more labor intensive than most, but the flavors go well together. Plan on making it when you are grilling some kind of meat - we paired it with chipotle marinated grilled chicken topped with bacon and colby jack cheese.

Grilled Potato Salad


3 lbs baby potatoes (red or yukon gold - I used a mixture)
4 boiled eggs
3 slices cooked bacon
1/2-3/4 cups mayo
1-2 tablespoons dijon mustard
3 tablespoons Homemade Gourmet Garlic Basil seasoning (if you don't have this, use garlic powder, dried basil, salt, and a little pepper - you'll get pretty close; you want to have the sweetness of the basil and the mild kick of the garlic)
Olive oil


A large pot
A grill basket
Large spoons, measuring spoons, measuring cup


1. Boil your eggs and cook the bacon (if you want to cook a few strips extra and munch on them, I won't tell anyone ;) ).
2. Wash the baby potatoes. If they are larger than 1 to 1 1/2 inches long, cut them in half but no smaller. Place them in a pot, cover with water to about an inch above the potatoes, and add salt if desired. Turn the heat on high and bring the potatoes to a boil, then reduce them to a simmer and cook for about 12-15 minutes. You want to cook them until they are fork tender, but so they still have some firmness so they hold up on the grill. Drain potatoes well.
3. Preheat your grill. The fire should be on medium high to high.
4. Drizzle olive oil over the potatoes. Sprinkle on salt and pepper to taste. Toss well to coat. Add the potatoes to your grill basket. Put on grill.
5. Grill potatoes for about 15 minutes or until they get some good color and crisp up on the outside a little bit.
6. Move grilled potatoes to a large bowl.
7. Cool potatoes slightly - this potato salad is good if it is still slightly warm, but if it is too warm it will make the mayo greasy instead of allowing it to simply coat the potatoes nicely.
8. Peel and dice boiled eggs and add to bowl.
9. Crumble bacon and add to the bowl.
10. Add mayo, dijon mustard and Garlic Basil Seasoning (start with the smaller measurements listed and work your way up to perfect to your personal taste and/or health concerns...but if you're making this bacon/egg/mayo laden potato salad, I think you have thrown those health concerns out the window ;) ).
11. Mix everything well. As you mix, smash up some of the potatoes with the flat of your spoon.
12. Enjoy!