Grilled Caesar Potato Salad

Grilled Caesar Potato Salad
Grilled Caesar Potato Salad
Serves 10
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  1. 1 cup mayonnaise
  2. 1/4 cup buttermilk
  3. 2 tablespoons chopped fresh parsley
  4. 2 tablespoons fresh lemon juice
  5. 2 tablespoons olive oil
  6. 2 tablespoons whole-grain mustard
  7. 2 teaspoons minced garlic
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 1/4 teaspoon sugar
  1. 2 (24-ounce) bags fingerling potatoes
  2. 2 red onions, cut into 1/2-inch-thick slices
  3. 2 tablespoons olive oil
  4. 1 teaspoon kosher salt
  5. 1 teaspoon ground black pepper
  6. 1 (16-ounce) package bacon, cooked and crumbled
  1. For dressing: In a medium bowl, whisk together mayonnaise and next 9 ingredients until combined. Cover and refrigerate for up to 3 days.
  2. 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.
  3. Spray grill rack with nonstick nonflammable grilling spray. Preheat grill to medium-high heat (350° to 400°).
  4. 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.
  5. 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.
Paula Deen Magazine