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

Grilled Potato Salad with Balsamic Dressing Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Grill: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Grill: 10 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Grilled Potato Salad with Balsamic Dressing in Country Woman August/September 2008, p29

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.

Reviews for Grilled Potato Salad with Balsamic Dressing

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 28, 2010

This is wonderful! I grilled the peppers and onions for a more smokey flavor. This competes with some of my favorite restaurant salads!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT