Best 7 Grilled Potato Salad With Bacon Scallion Vinaigrette Recipes

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Indulge in a tantalizing twist on the classic potato salad with our Grilled Potato Salad with Bacon-Scallion Vinaigrette. This delectable dish combines the smoky flavor of grilled potatoes with the tangy zest of a bacon-scallion vinaigrette, resulting in a symphony of flavors that will tantalize your taste buds. Our recipe features simple, easy-to-follow steps that guide you through the process of grilling the potatoes to perfection, creating a slightly charred exterior and a tender, fluffy interior. The bacon-scallion vinaigrette adds a savory and aromatic touch, with crispy bacon bits and pungent scallions adding depth and texture to each bite. Whether you're hosting a backyard barbecue or seeking a refreshing side dish for your weekday meals, this grilled potato salad is sure to be a hit. Dive into this culinary adventure and elevate your potato salad experience to new heights.

In addition to the Grilled Potato Salad with Bacon-Scallion Vinaigrette, the article also offers a delightful collection of recipes that cater to diverse tastes and preferences. From the classic Potato Salad with Hard-Boiled Eggs and Celery to the tangy Dijon Mustard Potato Salad and the creamy Greek Yogurt Potato Salad, each recipe brings a unique twist to this beloved dish. For those who love the smoky flavor of grilled vegetables, the Grilled Vegetable Potato Salad is a must-try, combining grilled zucchini, bell peppers, and corn with tender potatoes. If you're craving a lighter option, the Lemony Potato Salad with Fresh Herbs offers a refreshing blend of lemon, herbs, and tender potatoes. And for a touch of Mediterranean flair, the Mediterranean Potato Salad incorporates sun-dried tomatoes, olives, and feta cheese into the mix. Explore these diverse recipes and discover your new favorite way to enjoy potato salad.

Let's cook with our recipes!

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 RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

CUBAN POTATO SALAD WITH SCALLION VINAIGRETTE



Cuban Potato Salad with Scallion Vinaigrette image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pounds small red potatoes, cut into 1/2 inch pieces
3 cups cooked black beans
2 bunches of scallions, white and part of green, sliced
1 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup mayonnaise
1/2 bunch chives, thinly sliced, for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.
  • In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives.
  • Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Dressing, recipe follows
6 red potatoes, par-boiled and quartered
3 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons red pepper flakes
1/2 Vidalia onion, thinly sliced
2 strips bacon, cooked and crumbled
Chives, chopped, for garnish
1/4 teaspoon stone-ground mustard
1/4 cup mayonnaise
2 teaspoons red wine vinegar

Steps:

  • Preheat grill to medium.
  • Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.
  • Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.
  • Whisk ingredients together in a bowl. Set aside.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING



Bacon and Scallion Potato Salad with Balsamic Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package pre-cooked rosemary and garlic potatoes (recommended: Reeser's)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
2 teaspoons dried tarragon, crushed
1 teaspoon crushed garlic
2 scallions, finely chopped
1/4 cup real bacon pieces

Steps:

  • Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
  • In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
  • NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE



Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette image

A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)

Provided by Sam Sifton

Categories     easy, salads and dressings

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

12 to 14 small fingerling potatoes
4 slices bacon
1 large red onion, peeled and sliced in rounds
5 tablespoons extra-virgin olive oil
1 tablespoon rendered bacon fat
4 tablespoons red-wine vinegar
1 chipotle chile en adobo, or to taste, mashed and minced
Kosher salt and freshly ground black pepper to taste

Steps:

  • Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
  • Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
  • Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
  • For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when grilled and are less likely to fall apart.
  • Boil the potatoes until they are almost tender: This will help them cook evenly on the grill and prevent them from becoming too soft.
  • Toss the potatoes in olive oil and seasonings before grilling: This will help them brown and develop a nice flavor.
  • Grill the potatoes over medium heat: This will help them cook evenly without burning.
  • Make the vinaigrette while the potatoes are grilling: This will give the flavors time to meld.
  • Toss the potatoes with the vinaigrette while they are still warm: This will help the dressing soak into the potatoes and give them even more flavor.
  • Garnish the potato salad with scallions and bacon: This will add a pop of color and flavor.

Conclusion:

Grilled potato salad with bacon scallion vinaigrette is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of grilled potatoes, bacon, scallions, and vinaigrette is simply irresistible. This salad is sure to be a hit at your next party or potluck.

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