Grilled Potato Salad with Balsamic Dressing Recipe

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 whole grain 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.

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