Bacon Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat and calories.

Boil the eggs until hard-boiled.

Coat the potatoes with olive oil before placing them on the grill.

Preheat the grill to a high temperature, around 400° to 500° Fahrenheit.

Cook the potatoes on the grill for about 50 minutes to an hour, using indirect heat.

Prepare the vinaigrette by mixing 1/2 cup balsamic vinegar, 1/2 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, minced garlic, a pinch of salt, and black pepper in a jar and shake well.

Chop about 1/4 cup of red onion and set aside.

Chop the cooked bacon after it has been smoked.

Once the potatoes are cooked, let them cool until warm to the touch for easier slicing.

Chop the potatoes into bite-sized pieces.

In a large bowl, combine the chopped potatoes, chopped bacon, chopped onion, and parsley.

Pour the vinaigrette over the potato mixture and mix well to combine all ingredients.

Let the salad sit for a while to allow the flavors to meld, or refrigerate it to enhance the flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens