Grilled Potato Salad with Bacon Vinaigrette

Total Time: 45 minutes
Serves: 8
Grilled Potato Salad with Bacon Vinaigrette
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  • 3 lbs. of potatoes
  • Kosher salt
  • Black pepper
  • 6 tbsp. olive oil
  • 6 slices of bacon, cut into 2 inch pieces
  • 2 garlic cloves, minced
  • ¼ cup apple cider vinegar
  • 2 tsp. brown sugar
  • 8 green onions
  • 1 tbsp. marjoram


  1. Preheat grill to medium-high heat. Place absorbent paper towels on a dish.
  2. Place potatoes in pot with 2 inches of salted water. Place lid on pot and let boil, reduce heat and cook until potatoes soften, approximately 15 minutes. Drain and let cool, then transfer potatoes into a deep bowl with 2 tbsp. of oil.
  3. Fry bacon in frying pan over medium heat for 5-7 minutes, until it reaches a crunchy consistency.
  4. Dispose of bacon oil, except 1 tbsp. Remove pan from heat and add garlic, vinegar and sugar. Mix all ingredients together and add 4 tbsp. of leftover oil. Season with salt and pepper. Deposit dressing into a bowl.
  5. Grill potatoes for 2-3 minutes. Grill green onions, flipping them constantly, from 4-6 minutes. Chop green onions into 1 inch pieces.
  6. Add potatoes, green onions a marjoram inside bowl with dressing and mix. Let cool for 5 minutes and sprinkle with pieces of bacon. Season with salt and pepper. Serve with fresh marjoram.
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