Grilled Potato Salad with Balsamic Dressing Recipe

Grilled Potato Salad with Balsamic Dressing Recipe photo by Taste of Home

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A Texas-size family reunion requires a substantial salad like this one on the buffet table. Made with red potatoes, real bacon, tangy dressing and more, it's guaranteed to be gobbled up quickly. —Elaine Sweet, Dallas, Texas

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Grilled Potato Salad with Balsamic Dressing Recipe

Prep: 35 min. Grill: 10 min.

Yield: 12 Servings

35 10 45

Ingredients

6 medium red potatoes (about 1-1/2 pounds), quartered
2-1/4 teaspoons canola oil
3 cups fresh baby spinach
1 cup fresh or frozen corn, thawed
1/2 medium sweet red pepper, julienned
1/2 poblano pepper, seeded and julienned
1/2 medium red onion, thinly sliced
3 green onions, chopped
6 bacon strips, diced
3 garlic cloves, minced
2 shallots, minced
1/2 cup balsamic vinegar
2 tablespoons stone-ground mustard
1 teaspoon pepper
2 hard-cooked eggs, coarsely chopped
1/4 cup sunflower kernels

Directions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain; toss potatoes with oil.
Place potatoes in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or golden brown, stirring frequently. Transfer to a large salad bowl; add the spinach, corn, peppers and onions. Set aside.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add garlic and shallots; cook for 1-2 minutes or until tender. Stir in the vinegar, mustard and pepper. Bring to a gentle boil; cook and stir for 2-3 minutes or until slightly thickened.
Drizzle over potato mixture and gently toss to coat. Sprinkle with eggs and sunflower kernels. Serve immediately. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 166 calories, 9 g fat (2 g saturated fat), 43 mg cholesterol, 170 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Grilled Potato Salad with Balsamic Dressing in Country Woman August/September 2008, p29