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Grilled Potato Salad with Balsamic Dressing

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

12 ServingsPrep: 35 min. Grill: 10 min.

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

2 of 2

Grilled Potato Salad with Balsamic Dressing (continued)

Directions (continued)

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.

Nutrition 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.