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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
  • 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 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


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 166 calories, 9g fat (2g saturated fat), 43mg cholesterol, 170mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 5g protein.

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