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Grilled Herby Potato Salad with Bacon

This Little Goat went to Grillville (SOLD OUT)
This Little Goat went to Grillville (SOLD OUT)

yields

4-6 side servings

time

30 minutes

active time

30 minutes

ingredients

 

6 slices bacon

1 1/2 - 2 lb. fingerling or new potatoes

3 tsp This Little Goat went to Grillville, divided

Kosher salt 

1 small shallot, minced 

1/4 cup extra virgin olive oil

1 Tbsp apple cider vinegar

1 tsp honey

1 Tbsp whole grain mustard 

1/3 cup chopped fresh dill

1/3 cup thinly sliced scallions  

 

instructions

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and let simmer until potatoes are just fork tender but not falling apart, about 5 minutes. Drain and spread onto a baking sheet to cool.

Meanwhile, add the bacon to a large, dry skillet and heat over medium heat. Cook, flipping occasionally, until the bacon is browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain (do not wipe out the skillet). Once cool enough to handle, chop the bacon into bite-sized pieces.

Halve the potatoes, lengthwise, and place in a medium-sized mixing bowl. Pour over the reserved bacon fat and 1 tsp each kosher salt and Grillville spice. Toss to combine. Preheat a grill or grill-pan to medium-high heat. Place potatoes on the grill, cut side down, and grill until well browned and crispy, about 4-5 minutes per side.           

Meanwhile, whisk together the shallot, ¼ cup olive oil, vinegar, honey, mustard, remaining 2 tsp Grillville spice and ½ tsp salt. Transfer potatoes to a mixing bowl and toss with cooked bacon, dill, green onions and dressing until evenly coated. Season to taste with salt. Serve warm or at room temperature.

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