Rating: 4.5 stars
66 Ratings
  • 5 star values: 50
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Recipe Summary

cook:
30 mins
additional:
10 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.

  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.

  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Editor's Note:

Please note the differences in ingredient amounts when following the magazine version of this recipe, and the addition of spinach.

Nutrition Facts

290 calories; protein 5.7g; carbohydrates 19.4g; fat 21.3g; cholesterol 9.9mg; sodium 456.7mg. Full Nutrition
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