Potato salad isn’t something I make often, or crave if we’re being honest, but after making this version I know I’ll be trying it again and creating lots of variations. Grilled potatoes, parsley, crumbled bacon, sautéed shallots and a dijon vinaigrette combine to create a delicious salad. It’s extra tasty served warm but room temperature works too and it’ll be a great compliment to any Labor Day BBQ or to bring to a picnic.
Peel and wash the potatoes and cut into large-ish (oh yea, that’s a dollop word) pieces, about 1 1/2″ cubes. Put into a deep pot with water and bring to a boil. Let simmer until potatoes are still very firm but can be pierced with a fork, 15-20 minutes. The potatoes will finish cooking on the grill so it’s key not to over cook them in the boiling water or they could fall apart on the grill. If you don’t have a grill you can sauté them in a frying pay or roast in the oven, or skip this step cook them all the way in the pot.
For the grilled or roasted version remove the potatoes from the stove, drain and refill the pot with cold water. Drain again and let the potatoes sit until they are cool enough to touch. Once they’ve cooled skewer them onto kebab skewers and brush with vegetable oil (olive or canola oil work well too). Set aside until you are ready to grill. When you and your grill are ready put the potato kebabs on and turn a few times while grilling. Cook until they are cooked all the way through and the outsides are “grilled” (browned) and crispy.
Remove from grill and with fork remove the potatoes from the skewers. Cut cubes into smaller pieces (thirds or quarters) and put potatoes in a large bowl.
While the potatoes are boiling in the pot finely slice the shallots into thin rings and gently separate the rings. Pour 2 tablespoons of oil into a frying pan and sauté the shallots until they are golden brown. Once cooked, remove from hear and pour the shallots, and the oil from the pan, into a small bowl. Add to the shallots the dijon mustard, sour cream, rice vinegar (red wine vinegar or apple cider vinegar are ok substitutes) and black pepper to taste. Whisk together and set aside.
Once you make the dressing cook up 4-5 strips of bacon and once cooked crumble into small pieces. Wash and chop the parsley and set both aside. Combine these with the chopped grilled potatoes and gently mix with the dressing. Serve and enjoy!
Chopped hard boiled eggs, roasted red peppers, what else? Share a comment if you have an idea or tried something that was tasty!
- Potatoes 2 ½ lb. peeled and cut into 1”-1 ½” squares
- Shallots – 5 thinly sliced
- Bacon – ½ cup cooked and crumbled (about 4 slices)
- Vegetable oil – 4 tablespoons (2 tablespoons for dressing + 2 tablespoons for brushing)
- Rice vinegar – 2 tablespoons
- Dijon mustard – 1 tablespoon
- Sour cream – ¼ cup
- Black pepper – to taste
- Fresh parsley – 2 tablespoons finely chopped
- Peel and cut the potatoes
- Put potato cubes in a deep pot and cover with water
- Bring to a boil and let potatoes cook until somewhat cooked, firm when pierced with a fork
- Drain potatoes and refill pot with cold water
- Drain potatoes again and set aside to cool
- While potatoes are cooking cook 5 strips of bacon and set aside
- Slice shallots and gently separate the rings
- Place shallots in a pan with 2 tablespoons of oil, sauté 10 minutes until shallots are soft and lightly browned
- Remove shallots from heat and place in a bowl (including oil from pan)
- Add sour cream, vinegar and Dijon mustard and thoroughly mix the dressing
- Add black pepper to taste to dressing
- Once potatoes are cool enough to touch skewer with kebab skewers
- Brush skewered potatoes with with vegetable oil
- Prepare grill and when ready place potato skewers on grill
- Turn skewers regularly until all sides are “grilled” and potatoes are cooked through
- Remove from grill and set aside
- Crumble bacon
- Finely chop parsley
- Remove potatoes from skewers and cut each potato in quarters or thirds to make small cubes
- Put grilled cut up potatoes in a large bowl and gently mix with bacon, parsley and dressing until potatoes are mostly coated
- Serve warm or room temperature