Grilled Potato Salad with Bacon & Dill
recipe

Grilled Potato Salad with Bacon & Dill

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Ingredients

2
pounds baby red potatoes, quartered
1
tablespoon extra-virgin olive oil
1
teaspoon salt
1/2
teaspoon black pepper
8
slices thick-cut bacon
1/4
cup white wine vinegar
2
tablespoons Maggi Wurze seasoning sauce or Soy Sauce
2
kosher baby dill pickles, finely diced
2
tablespoons fresh dill, finely minced

Directions

1

Preheat your grill over medium heat until the temperature reaches 375°F.

2

Lay bacon on top of grill topper.

3

Toss red potatoes with extra-virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper in the roasting dish.

4

Put grill topper on roasting dish and place on grill grates. Close lid and cook for 20 minutes, making sure grill temperature hovers around 375°F. After 20 minutes, remove grill topper, set aside and toss the potatoes.

5

Replace grill topper, close lid and cook for 10 minutes, or until bacon is crispy and potatoes are tender.

6

Once bacon cools, chop and add to potatoes in roasting dish.

7

Add white wine vinegar, Maggi, chopped pickles and dill to potato-bacon mixture. Stir to combine and season to taste with salt and pepper.

8

Transfer entire mixture from roasting dish to serving bowl.

Hot Tip: Can be served warm, at room temperature or chilled.
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