Smoky Potato Salad

Smoky Potato Salad

from southernliving.com
Side Dish
75 min
12 servings

For this smoky potato salad recipe, toss potatoes on a grill so they can soak up all of the rich smoky flavor. Instead of a mayonnaise-based dressing, this recipe relies on a more "German" style vinegar-based sauce.

Ingredients

  • 3 lb.red baby new potatoes, scrubbed and halved lengthwise (about 8 cups)
  • ¾ cupapple cider vinegar, divided
  • 5 tsp.kosher salt, divided
  • 8thick-cut bacon slices, cut into 1-inch pieces (about 2 cups)
  • ¼ cuppacked light brown sugar
  • 3 tbsp.whole-grain mustard
  • ½ tsp.black pepper, plus more for garnish
  • 1 tbsp.finely chopped garlic (from about 3 garlic cloves)
  • ¼ cupchopped mixed tender herbs (such as parsley, basil, chives, and dill), plus more for garnish

Directions

  1. 1

    Bring potatoes, 1/4 cup apple cider vinegar, 4 teaspoons salt, and enough tap water to cover the potatoes by 1 inch to a boil in a large Dutch oven over medium-high. Boil over medium-high, undisturbed, until tender-crisp, about 12 minutes. Drain well.

  2. 2

    Preheat a gas grill to medium-high (400°F to 450°F). Place parcooked potatoes, cut sides down, on oiled grates; grill, uncovered and undisturbed, until tender and charred, about 5 minutes. Remove from grill, and place on a baking sheet; set aside.

  3. 3

    Place bacon in a large skillet, and heat over medium. Cook, stirring occasionally, until crispy, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, and set aside. Reserve 2 tablespoons drippings in the skillet, and save remaining drippings for another use. Add brown sugar, mustard, black pepper, remaining 1/2 cup vinegar, and remaining 1 teaspoon salt to reserved drippings in skillet; cook over medium, stirring often and scraping up any browned bits, until mixture is slightly thickened, about 2 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in herbs and reserved potatoes and bacon until well coated. Remove skillet from heat, and garnish with additional herbs and black pepper; serve warm or at room temperature.