Grilled Potato Salad

I will readily admit that I am not a fan of potato salad. Partly because I don't like mayonnaise, but I think its also a texture and temperature thing. So when Southern Living declared that their "best potato salad recipe ever" was insdie the June issue, I was weary. But, I gave it a chance.

Let me tell you, I am now a convert. This particular salad is served warm, with a light mayo dressing, with bacon, scallions, onions, and dijon mustard. It takes a little bit of time and prep, but it is all easy and you can work on the rest of your meal as the potatoes cook on the grill. I made a few changes to lighten it up a bit, and added some fresh herbs, but we still really enjoyed it.

Grilled Potato Salad adapted from Southern Living, June 2009

• 8 turkey bacon slices
• 4-5 medium-sized red potatoes, cut into 3/4-inch cubes (about 5 cups)
• 1 large sweet onion, cut in half, and in 1/2 inch strips
• 2 T olive oil
  
• Potato Salad Dry Rub
• Potato Salad Dressing
• chopped fresh scallions and oregano

Preheat grill to 350-400 (medium-high heat). Cook bacon, in batches, in a large skillet over medium-high heat 8-10 minutes or until crisp; remove bacon,and crumble.

Add potatoes, onion, and dry rub to skillet, adding olive oil, and toss to coat (note: if you use pork bacon, omit the olive oil and toss in pan drippings from frying the bacon).

Grill potato mixture, covered with grill lid, over 350-400 heat in a grill wok or metal basket (I actually just used the same skillet I cooked the bacon in - an ovenproof stainless steel skillet). Cook 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add potato salad dressing, and toss to coat. Stir in bacon. Garnish with scallions and oregano. Serve warm
Potato Salad Dry Rub

• 2 tsp. salt
• 1 1/4 tsp pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp dried crushed rosemary
• 1/8 tsp celery seeds

Stir together all ingredients. Store in an airtight container up to 1 month

Potato Salad Dressing

• 3 Tablespoons lowfat yogurt
• 2 1/2 Tablespoons mayonnaise
• 2 Tablespoons Dijon mustard

Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.

• 2 teaspoons Worstershire sauce