Grilled Potato Salad with Bacon Vinaigrette

Sweet, tangy, and oh-so-bacon-y, this new twist on basic potato salad will have all your guests raving. Bring a little smoky spice to your table with this savory recteq hit!



INGREDIENTS:

ADDITIONAL ITEMS:

  • Cast Iron Skillet 

INSTRUCTIONS:

  1. Preheat recteq to 450°F with a cast iron skillet.
  2. Slice the bacon into 1/4 inch slices, add to preheated cast iron skillet and cook until just crisp, about 8-10 minutes.
  3. Once the bacon is crisp, add the Blues Hog Tennessee Red BBQ sauce and allow the sauce to simmer with the bacon & fat. Remove from the grill and allow to rest on the counter. 
  4. Slice the potatoes 1/4 inch thickness, add to a large mixing bowl, and toss in the olive oil, Colden's Freakin' Greek, and Rossarooski's Honey Rib Rub. Add to the grill in a single layer and allow to cook for 20-25 minutes, allowing the potatoes to get crispy. 
  5. One the potatoes are tender, remove from the grill and toss in the bacon BBQ sauce mixture. 
  6. Add the chopped green onions and Colby jack cheese; best served warm. 

SERVING SUGGESTION:

This Grilled Potato Salad with Bacon Vinaigrette brings the perfect contrast to your favorite main course. May we suggest Ty Sherrell's Beer Marinated Chicken Kabobs as a great combination?