Grilled Potato Salad

A great accompaniment to Grilled steak. Making a grilling sauce plus a vinaigrette is admittedly a little more work, but is definitely worth it.

Yield:
4 servings
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • 12 marble potatoes, scrubbed and quartered (multi-coloured are nice)
  • 1 sweet potato, peeled and cut into 1 1/2-inch cubes
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon powdered cayenne
  • Kosher salt and freshly ground black pepper
  • Bacon-Green Onion Vinaigrette:
  • 1 slice 1/4 inch thick bacon, cut into lardons
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, chopped
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Preheat the grill.
  2. Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potato chunks. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
  4. Using a spatula or tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
  5. In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the po

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