Grilled Potato Salad

by Justin Segelstrom

This Grilled Potato Salad is a delightful twist on the classic, adding smoky flavors from the grill to tender potatoes dressed in a creamy, tangy dressing. Perfect for summer gatherings or as a hearty side dish.

Ingredients

• 2 ½ to 3 pounds potatoes
• ½ cup good quality mayonnaise
• 1 teaspoon mustard
• 2 teaspoons white vinegar
• 1 teaspoon FreshJax Happy Hamlet Bacon Salt
• 1 teaspoon sugar
• 3 slices bacon
• 1 tablespoon minced red onion
• 1 tablespoon chopped chives
• 1-2 tablespoon chopped parsley
• Olive oil for grilling

Instructions

1. Heat the grill to medium heat.
2. Slice potatoes in half lengthwise and toss with olive oil. Grill potatoes cut side down until easily pierced with a fork. Avoid overcooking to maintain texture.
3. While the potatoes grill, whisk together mayonnaise, mustard, vinegar, Bacon Salt, and sugar in a small bowl.
4. Cook bacon slices until crispy, then chop. Alternatively, grill bacon alongside the potatoes.
5. Let grilled potatoes cool slightly. Mix potatoes with the dressing, gently folding in bacon, red onion, chives, and parsley.
6. Refrigerate potato salad for 30 minutes to 1 hour before serving to enhance flavors.
7. Serve chilled.