Recipe Details

Grilled New Potato Salad with Bacon and Scallions

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 slices bacon, thick-cut, cooked until crisp, then coarsely crumbled
2 pounds red new potatoes, (golf-ball size), scrubbed and poked with a fork
2 tablespoons extra virgin olive oil
4 green onions, including green tops, cut crosswise into thin rounds

Dressing:

2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 large clove garlic, minced
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon black pepper, freshly ground

Cooking Directions


Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. In a medium bowl, toss potatoes with olive oil until well coated.

Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes. While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl. Set aside. When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately.

Serves 6.

The potato salad can be made up to 2 hours prior to serving. Cover and set aside at room temperature.

Serving Suggestions

Side dish that has the flavor of the grill and the smokey bacon flavor. Great with Black Pepper Pork Tenderloin with Summer Garden Relish or Grilled Pepper Pork Chops.

Nutrition Information

Calories: 280 calories
Protein: 6 grams
Fat: 18 grams
Sodium: 571 milligrams
Cholesterol: 10 milligrams
Saturated Fat: 4 grams
Carbohydrates: 21 grams
Fiber: 3 grams

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


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