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

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


  • 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 Jones Dairy Farm Dry-Aged 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-boiled large eggs, coarsely chopped
  • 1/4 cup sunflower kernels

Nutritional Facts

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


  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

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Dilli User ID: 7204156 227656
Reviewed Jun. 9, 2015

"We like our bacon crispy, so I sprinkled the diced bacon (8 strips) last and mixed it all together. Was very good. The Balsamic vinegar gives it an fresh and tart taste. Also, I left out the corn - enough starch in the salad."

laurabok351 User ID: 4908971 169828
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!"

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