Grilled Potato Salad with Bacon-Dijon Vinaigrette

Locally grown and harvested potatoes are becoming plentiful at area farm markets. Here’s a unique take on potato salad from the Alaska Grown website that makes the most of those tasty local spuds.

INGREDIENTS

For the potatoes

• 3 pounds Alaska Grown red potatoes, quartered

• Olive oil

• Kosher salt and black pepper

• 1/4 cup mayonnaise

• 2 tablespoons country-style Dijon mustard

• 1 teaspoon onion powder

• 1/2 teaspoon Ancho Chili Powder

• 1 medium garlic clove, minced

• 1/4 teaspoon black pepper

• 5 strips of slab bacon, cooked and chopped (reserve the bacon fat!)

• 3 green onions, sliced

For the vinaigrette

• 4 tablespoons red wine vinegar

• 2-1/2 teaspoons Dijon mustard

• 1 pinch black pepper

• 1/4 cup bacon fat

INSTRUCTIONS

1. Preheat grill to 400-450°.

2. Skewer quartered potatoes onto metal skewers (about 10). Brush with olive oil until they are coated evenly. Sprinkle with black pepper and kosher salt.

3. Grill for 15-20 minutes, turning halfway through.

4. Once the bigger potatoes can easily be pierced by a knife, remove and let cool for about 5 minutes.

5. In a large bowl combine mayonnaise, Dijon, onion powder, ancho powder, garlic and black pepper. Slide the grilled potatoes off of the skewers and into the bowl. Toss to coat.

6. In a small bowl, whisk together the first three vinaigrette ingredients.

7. Slowly whisk in bacon fat.

8. Add the chopped, cooked bacon, chopped parsley and sliced green onions to the bowl of potatoes. Pour the bacon-Dijon vinaigrette over top and toss to coat.

9. Serve warm or chilled.

Courtesy of, and adapted from: Simply Scratch blog