Grilled Caesar Potato Salad
2014-06-10 02:16:15
Serves 10
Dressing
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons whole-grain mustard
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sugar
Salad
- 2 (24-ounce) bags fingerling potatoes
- 2 red onions, cut into 1/2-inch-thick slices
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 (16-ounce) package bacon, cooked and crumbled
Instructions
- For dressing: In a medium bowl, whisk together mayonnaise and next 9 ingredients until combined. Cover and refrigerate for up to 3 days.
- For salad: In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or just until tender. Drain and let stand until cool enough to handle. Halve potatoes lengthwise.
- Spray grill rack with nonstick nonflammable grilling spray. Preheat grill to medium-high heat (350° to 400°).
- In a large bowl, toss together potatoes, onions, and next 3 ingredients. Grill potatoes and onions for 4 to 5 minutes per side or until browned.
- Cut onions into 1-inch pieces, and return to bowl along with potatoes and bacon. Add dressing, tossing gently to combine. Serve warm, or cover and refrigerate for up to 2 days.
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