I wonder how many times that will be said this holiday weekend in the States? I’m guessing quite a bit as we celebrate Memorial Day and the unofficial start to summer.
While I’m giddy for the holiday and its 3-day weekend, I’m not usually one to utter those words during the many food festivities involved in the celebration. Potato salad and I have never been great friends. I think it had something to do with the mayo that’s always in it. Oh, this one has a little mayo too (please do not tell Hubby I used light mayo, thank you), but this is one potato salad that I absolutely love. I’m sure it has everything to with the fact that it uses red grilled potatoes……and that it’s adapted from a Bobby Flay recipe. (I do not know where or why this sudden love of Bobby Flay recipes has come from, but I’m going with it because they’ve all been so fresh and fabulous)
This isn’t difficult recipe, but it does take a little time. I can assure you, it’s worth it. Did I mention it has a bacon buttermilk dressing? And scallions? I love scallions….
To make this, the first thing you’ll need to do is add 2 1/2 pounds of small, yummy new red potatoes in a large pot with salted, cold water. Bring the water to a boil, and reduce the heat so you have a nice simmer. Let the potatoes simmer until they’re just tender, but not cooked through (that will come when they get another level of flavor from the grill) Mine simmered for about 10 minutes. When they’re done, drain them, let them cool completely and then cut in half.
While the potatoes are cooking, cook 8 ounces of bacon over medium heat, in a nonstick pan, until crisp. Let it drain on a plate of paper towels. Once it’s cooled, chop it into little 1/4 inch slices.
While the potatoes are cooling, make the buttermilk dressing for your potato salad. In a large bowl, add 1/2 cup of buttermilk, 2 tablespoons of mayo, 2 tablespoons of sour cream, 1 tablespoon of Dijon mustard, a teaspoon of onion powder and a teaspoon of garlic power….
…whisk those all together until you have a nice, smooth mixture. Set aside.
Time to heat the grill to medium heat!
Gently toss your potatoes in a 1/4 cup of canola oil and season with salt and pepper.
Place the potatoes, cut side down first, on the grill and grill until they’re a nice light golden brown. This took us (Hubby) just a couple of minutes. Turn them over and cook for another couple of minutes, or until they’re cooked through. They look soooooooo goooooood don’t they?
Now, add your warm potatoes to your buttermilk dressing. Slice up 3 scallions and mix them in too, along with the chopped bacon. Stir until everything’s nice and coated with the dressing. That’s it!
You have yourself the perfect picnic potato salad.
Serve it warm (my preference), or chill it (for at least a couple of hours) and serve it cold (Hubby’s preference). It’s fantastic! The smoky flavor of the grilled potatoes made all the difference to me. I just loved this! Especially with Hubby’s Adobo burger. Yes, it was a wonderful day. One we’ll recreate this holiday weekend for sure.
Are you grilling this weekend? What are you making?
Grilled Potato Salad w/Bacon and Buttermilk Dressing Recipe
Adapted from a recipe by Bobby Flay in his book, Grill It!
Ingredients:
- 2 1/2 pounds of small, new red potatoes
- 8 ounces bacon
- 1/2 cup buttermilk
- 2 tablespoons light mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly ground black pepper
- 1/4 cup canola oil
- 3 scallions, white and green parts, thinly sliced
