Grilled Potato Salad
2 small bags (1 lb. each), Red, White & Purple Potatoes, baby potatoes
1 Tablespoons, Olive Oil
1 Teaspoon, Garlic Salt
2 Stalks (about 1/4 cup), Celery, finely chopped
1/2, Large White Onion, finely chopped
5 Slices, Bacon, cooked
3/4 Cup, Mayo
2-3 Tablespoons, Dijon Mustard
1 Teaspoon, Celery Salt
2 Tablespoons, Fresh Dill or Chives, chopped
Cook the Bacon: Place bacon onto a baking sheet and cook in oven at 375 Degrees until nice and crispy. Remove from oven, transfer bacon to paper towels and let cool. Once cooled, chop with a knife to bite size pieces.
Cook the Eggs: place eggs into a small pot and cover with water; make sure water is at least 1 inch above the eggs. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside for approx. 8-10 minutes.. Once the eggs are done, rinse with cold water and peel. Place on board and chop. You can make ahead and store in fridge until ready to use in potato salad.
Cook the potatoes: Turn grill to high heat. While the grill is heating up, cut the potatoes into bite size pieces. Place the potato into a large mixing bowl. Drizzle with the Olive Oil and season with Garlic Salt and S&P. Place potatoes into a grill basket and place onto the grill, turn the heat to medium to avoid burning. Cook until potatoes are fork tender, approx. 10-20 minutes (cooking time will vary depending on how big the potatoes are). Remove potatoes from the grill, set aside to cool.
Make Dressing: While the potatoes are cooling, make the dressing. Whisk together the mayo, dijon mustard, celery salt, S&P and the fresh herbs. Adjust seasonings as needed. Pour over the potatoes and mix well.
Add the bacon, eggs, celery and onion to the potatoes and toss to combine all ingredients. Transfer to a serving bowl and if you have any fresh herbs leftover you can add some as garnish.
If you add the dressing to the potatoes too soon before serving, the potatoes tend to soak up the dressing. Try to dress and toss everything shortly before serving to your guests. You can serve warm or cold.
By grilling the potatoes, it gives them a nice smoky, crispy outside but soft texture on the inside. You can use any type of potato you like. I made this for our 4th of July party so I went with the red, white and purple potatoes since it seemed more festive!