This was my table over the weekend, fully stocked of food. Being memorial weekend, we have been making every attempt to get outside and grill for friends and family. But, the rain just hasn’t stayed away.
We waited patiently and Monday turned out beautiful! The day started with a small shower and the sunshine made it’s way through the afternoon. I was really surprised, and of course delighted that we were actually going outside to grill.
Something about the Memorial weekend holiday gives you automatic permission to eat to your hearts content. We took full advantage of this.
As we live in the barbecue capital, we made everything from barbecue chicken; bacon wrapped steaks and even grilled a delicious potato salad with mustard dressing.
It starts in the kitchen, and then everything from the potatoes, onion and bacon are grilled to give it that delicious smoky flavor.
My family has been trying to lead a healthier lifestyle, and while we gave ourselves permission to indulge, we tweaked this potato salad recipe to make it a little lighter on the waistline.
Some of the changes included the use of light mayonnaise and turkey bacon.
Grilling bacon is something that we do a lot, but it has to be done carefully. Bacon with a higher fat content can drip a lot of grease, causing flare-ups. When you use turkey bacon, like we did, cooking time doesn’t take long at all.
You should stay close by when cooking bacon to flip, turn and make sure it gets taken off of the grill before burning.
If you like potato salad, this is a recipe to try. My husband had three bowls eaten before I even had a chance to sit down!
The onions were so moist and had amazing flavor from the grill, the potatoes had a crunch to them and the bacon completely made this dish. This was a hit for our memorial weekend!
- 3 pounds of baby Yukon gold potatoes
- 3 tablespoons of olive oil
- 1?2 thickly sliced sweet onion
- 6 strips of turkey bacon
- 1?2 cup of sliced green onions
- 1?2 cup of light mayonnaise
- 1?4 cup of Gulden’s® Spicy Brown Mustard
- 1 tablespoon of apple cider vinegar
- Kosher salt and fresh cracked pepper to taste
- Preheat the grill to high.
- Quarter the potatoes and add them to a large pot of boiling salted water. Cook for 8 minutes or just before al dente.
- Strain the potatoes and add them to a bowl and lightly toss with 2 tablespoons of olive oil and add them to the grill, to slightly char and finish cooking.
- While the potatoes are cooking, coat the onion slices in the remaining oil and add them to the grill to roast.
- Once the potatoes are slightly charred and cooked through, remove them from the grill along with the onions and chill.
- Next add the bacon strips to a cooler part of the grill and cook until crispy. Note the bacon will cause a lot of ?flames so constantly be turning them and moving them. The bacon will also cook very fast.
- Once the bacon is cooked, remove and chop.
- After the potatoes have cooled, dice them up.
- In a large bowl whisk together the mayonnaise, mustard and apple cider vinegar until combined and add in the diced potatoes and onions once cool along with the bacon, green onions, salt and pepper and toss and chill. Serve cold.