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Salads, Barbecue


3 pounds Yukon Gold potatoes, quartered
1 1/2 tablespoons kosher salt
1/2 cup extra virgin olive oil
1 large red onion, cut into 3/4-inch rings
2 large green bell peppers
1 pound bacon, cooked and crumbled, drippings reserved
1/3 cup spicy brown mustard
1 tablespoon apple cider vinegar
1/8 teaspoon fresh cracked black pepper

Step 1
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to low (about 275°F). Toss together the potatoes, salt, and 1/4 cup of the oil until potatoes are well coated. Place the potatoes on oiled grates; grill, without grill lid, until tender, 25 to 30 minutes, turning occasionally. Remove from grill.

Step 2
Place the onion rings and whole peppers on grates, and grill, without grill lid, until slightly blistered and tender, about 15 minutes.

Step 3
Cut the grilled potatoes into 1 inch pieces, and place in a large bowl. Chop the onions and peppers, and add to potatoes. Add the bacon, reserved drippings, mustard, cider vinegar, black pepper, and remaining 1/4 cup oil. Toss until combined, and serve immediately.

Unrated