Go Back
+ servings

Grilled Fingerling Potato Salad with Bacon-Cilantro Vinaigrette

Fresh, with a hint of smoke, this will be a hit at any grill out! I always try to get mixed fingerlings, with blue, yellow and red to add some color and depth.
Yum
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories:

Ingredients

For the Potatoes

  • 2 lb Fingerling Potatoes
  • 1 tsp kosher salt
  • 2 TBS olive oil

Bacon-Cilantro Vinaigrette

  • 4 slices bacon cooked and chopped
  • 1 TBS minced garlic
  • 3 TBS Cilantro finely chopped
  • 1/4 Cup Apple Cider Vinegar
  • 2 tsp salt
  • 2 tsp honey
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp chipotle chili powder
  • 1 bunch green onions chopped
  • 1/4 cup olive oil

Instructions

  • Place potatoes in pot and cover with water and 1 tsp kosher salt. Bring to a boil and cook for 4-5 minutes or until potatoes are softening, but not cooked all the way through.
  • Drain potatoes and allow to cool. Slice in half lengthwise. Toss with 2 TBS olive oil (this can be done up to a day in advance if stored in airtight container.)
  • Place cut side down on hot grill and cook for 2-3 minutes or until beginning to char. Turn over potatoes and
  • Remove from grill and pour just enough dressing to coat potatoes.
  • Serve warm along with entree.

For the Vinaigrette

  • Add all ingredients except bacon to bowl and whisk. This is not an emulsion vinaigrette, so oil doesn't have to be drizzled in slowly.
  • Add Bacon right before serving and whisk or shake.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!