The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Summer BBQs are in full swing! That means its time to start talking about mouthwatering side dishes. Baked beans, fruit salad, mac & cheese and potato salad will all dominate the table this year, and rightfully so! The Grilled Potato Salad takes advantage of those hot coals and puts a charred spin on a classic summer side dish.
This recipe is all about flame-kissed potatoes, but what will really get the party started is Heinen’s thick cut CARE Certified bacon. The potato salad is packed full of this crispy, salty goodness. The leftover grease is actually the base of the sauce. When mixed with apple cider vinegar, brown sugar and Heinen’s olive oil, it becomes something magical. I can easily say this is better than the classic mayo-based potato salad. Each bite is a sweet and smoky journey to flavor town.
Be on the lookout for that CARE Certified heart logo when picking out your bacon at Heinen’s! The CARE Certified label ensures that each animal has been treated with respect from start-to-finish. It also means that the farmers and ranchers who raise the animals work to achieve the highest standards in their industry and give back to the communities they operate in. These ranchers also recognize that they are stewards of earth’s natural resources and are committed to creating sustainable practices for future generations.
Let’s play some hot potato!
- Cook time:
- Prep time:
- Total time:
- 3 lbs. Yukon gold potatoes, diced into 1-inch pieces
- 6 Tbsp. Heinen's olive oil
- 1/2 lb. Heinen's CARE Certified thick cut bacon
- 1/4 cup apple cider vinegar
- 1 1/2 Tbsp. brown sugar
- 3 garlic cloves, minced
- 1 1/2 cup asparagus
- 5 scallions
- 2 Tbsp. parsley, minced
- 2 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. Heinen's marjoram
- Dice the potatoes into 1-inch pieces keeping all the pieces similar in shape to ensure they cook evenly. Any smaller than 1 inch, and the potatoes run the risk of slipping through the grill grates.
- Place the potatoes in a large pot and cover with a few inches of cold, salted water. Bring to a boil, then lower to a simmer for 15 minutes. The potatoes are ready when fork tender. Drain.
- While the potatoes are boiling, start making the sauce. Dice the bacon into 1-inch pieces and cook over medium heat. Once cooked to your liking, remove from the heat. Leave 1 1/2 Tbsp. of the bacon grease in the skillet. Add in the vinegar, garlic and brown sugar. Whisk to get all the flavors from the bottom of the pan! Remove from the heat and add 3 Tbsp. of olive oil. Set aside.
- Prepare the grill for direct grilling. Drizzle the potatoes with 3 Tbsp. of olive oil, 1 tsp. salt, 1 tsp. pepper and half a Tbsp. of marjoram. Mix, then place the potatoes on the grill in a single layer. Grill for five minutes then flip and cook for another two minutes. Remove from the grill. If you like them a bit more charred, leave them on a few minutes longer.
- Toss the asparagus and green onions on the grill for 5 minutes. Remove when charred and slice into 1-inch pieces.
- Add the potatoes, asparagus and greens onions to a large bowl. Cover them with the sauce and mix. Allow this to set for 5 minutes. Add the bacon, parsley and 1/2 Tbsp. Marjoram.
- Serve immediately or cold with your favorite grilled dishes. Enjoy!