Grilled Potato Salad With Bacon And Mushrooms Recipes

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GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

GRILLED POTATO SALAD WITH BACON VINAIGRETTE



Grilled Potato Salad with Bacon Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 pound bacon (about 8 strips)
1 tablespoon whole-grain mustard
1 tablespoon light brown sugar
1 teaspoon sherry vinegar
1/2 lemon
Freshly ground black pepper
1 pound mini Yukon gold potatoes, halved
5 scallions
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons roughly chopped flat leaf parsley
Flaky sea salt

Steps:

  • For the dressing: Put the bacon into a large nonstick skillet over medium heat and line a plate with paper towels. Cook the bacon, turning occasionally, until golden brown and crispy, 10 to 12 minutes. Transfer the bacon to the lined plate and transfer the bacon fat to a small mixing bowl. Add the mustard, sugar and vinegar to the warm fat and squeeze in the juice from the lemon half. Whisk to combine and season with black pepper. Set aside in a warm place.
  • For the potatoes: Preheat the grill over medium heat.
  • Place the potatoes in an even layer in a microwave-safe baking dish. Pour in 1/4 cup water and cover tightly with plastic wrap. Steam the potatoes in the microwave on high power until just slightly tender, about 3 minutes. Remove the potatoes and discard any water that remains.
  • Place the potatoes in a large mixing bowl with the whole scallions. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss the vegetables to evenly coat in the oil.
  • Place the potatoes on the grill, cut-side down. Grill the potatoes until tender and caramelized, 7 minutes on each side. Meanwhile, place the scallions on the coolest area of the grill and cook, watching them closely to prevent charring, 1 to 2 minutes on each side. Remove the scallions from the grill and set aside. Remove the potatoes from the grill and place in a large mixing bowl.
  • Cut the grilled scallions into 1-inch pieces and place in the bowl with the potatoes. Crumble the cooked bacon into the bowl. Add the parsley and some sea salt and drizzle generously with the warm bacon dressing, then toss to coat.

GRILLED GREEK POTATO SALAD



Grilled Greek Potato Salad image

My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. -Robin Jungers, Campbellsport, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

3 pounds small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes, halved
1/2 pound fresh mozzarella cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Steps:

  • Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender. , Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.

Nutrition Facts :

GRILLED MUSHROOMS WITH BACON



Grilled Mushrooms with Bacon image

Children love to help with these mushrooms wrapped in bacon. Serving size varies--I usually serve at least 4 to a serving.

Provided by Patricia (Newberry) Tatum

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 3

1 (16 ounce) package whole mushrooms
1 (12 ounce) package bacon
toothpicks

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.
  • Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 4.1 g, Cholesterol 30.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 3.9 g, Sodium 652.5 mg, Sugar 1.9 g

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

GRILLED RED POTATO SALAD WITH BACON BASIL DRESSING



Grilled Red Potato Salad with Bacon Basil Dressing image

Provided by Sarah

Time 30m

Number Of Ingredients 10

1-1/2 lbs red potatoes (quartered)
1 tablespoon olive oil
DRESSING:
3 tablespoons olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon agave syrup
3 tablespoons minced fresh basil
4 strips bacon (cooked and finely diced)
Salt and pepper to taste

Steps:

  • Place quartered potatoes in a medium pot and cover with water. Bring potatoes to a boil over medium-high heat. Reduce heat to medium and let potatoes simmer 10-15 minutes until just slightly tender, yet slightly firm. Drain potatoes and let cool slightly. Once cooled, lightly brush olive oil over potatoes.
  • Heat a grill to medium-high heat. Place potatoes on tin foil and grill 8-10 minutes, turning occasionally until potatoes are slightly charred and tender when poked with a fork. Remove potatoes from grill and transfer to a serving bowl.
  • Make the dressing: In a small bowl, whisk oil, lemon juice, mustard, and agave until smooth. Stir in basil, cooked bacon, and season with salt and pepper to taste.
  • Pour dressing over grilled potatoes and gently toss to coat. Chill salad until ready to serve. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 163 kcal, Carbohydrate 11.5 g, Protein 4.8 g, Fat 11.2 g, SaturatedFat 2.4 g, Cholesterol 10 mg, Sodium 248 mg, Fiber 1.1 g, Sugar 0.8 g, UnsaturatedFat 8.8 g

GRILLED POTATO SALAD WITH BACON AND MUSHROOMS



GRILLED POTATO SALAD WITH BACON AND MUSHROOMS image

Categories     Mushroom     Potato     Quick & Easy     Grill/Barbecue

Yield 6

Number Of Ingredients 15

1 lb. small new red potatoes
1 lb. small new white potatoes
3 tbsp olive oil
8 oz. double-smoked bacon, in one piece and cut into lardons
(you may also use thick-sliced bacon)
2 cups. small green beans
1 each red pepper, cut julienne
1 each yellow pepper, cut julienne
1/4 cup. shallots, thinly sliced
1/2 cup. green onions, chopped
4 tbsp Italian flat leaf parsley, chopped
1 cup pecan halves
1-1/2 cups Mayonnaise, mixed with 1 tbsp. fresh lime juice.
6 oz. Parmesan cheese, shaved
Salt and freshly ground pepper to taste

Steps:

  • Cook the potatoes in salted water for 10 - 12 minutes until just tender, do not overcook or the potates will fall apart on the grill. Drain. Toss potatoes wit olive oil and season with salt and pepper. Place potatoes in a grill basket over medium-heat and grill for 3 - 5 minutes until lightly charred, turning occasionally. In a small skillet, cook the bacon until crisp. Drain on paper towel. Cook green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain. Saute mushrooms in small batches in butter until browned. Place potatoes in a large serving bowl, Add bacon, mushrooms, peppers, shallots, green onions,green beans, chopped parsley and pecans. Toss with mayonnaise mixture. Season with salt and freshly ground pepper. Dizzle shaved parmesan on top.

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