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This Warm Bacon Potato Salad makes a Great Grill Side Dish.
The motto in our house all summer long is “it’s time to Fire up the Grill.” We grill most of the year, but in the summer time, our BBQ works over time. And all of our grilled meats end up with something special to showcase them. This week, the star side dish is a warm Tuscan bacon potato salad.
This recipe is a step up from the normal potato salad that everyone seems to bring out for barbeque parties. It is served warm, topped with bacon and spring onions, and will be the hit of your next BBQ.
First assemble your ingredients. I chose small redskin potatoes, bacon, spring onions and parsley from the produce section of my local Walmart, some of my favorite Kraft items – mayo, and their Tuscan House Vinaigrette dressing, as well as both Dijon and seeded mustard.
The first step is to marinate the bacon with the Tuscan vinaigrette dressing. It has a tangy sweetness that compliments the bacon beautifully and helps to keep it from sticking on the grill bars.
Because I like to be outside during the summer months, I cooked the potatoes on the burner of my gas barbecue. Meanwhile, on the grill bars, I cooked the bacon. I used a thick cut Oscar Mayer Bacon (also a Kraft product). Cooking on the grill helps to crisp the bacon and also lets the fat drips away. I used five slices of bacon for this recipe. If you love bacon, you can add more. Once the bacon is crisp, set it aside on paper towels to drain any remaining fat .
After you cook the Vidalia onions, you will flavor the dish using the Tuscan dressing, some sugar, the mayo, mustard and mayonnaise. It is tangy and sweet and makes a perfect compliment for the bacon and potatoes.Stir in half of the crumbled bacon and mix the reduction over the potatoes. Be sure to stir so that each piece of potato gets some of the dressing.
Add the remaining bacon, and the diced spring onions and serve warm. This is the perfect compliment to any barbequed meats and also makes a wonderful pot luck dish that your friends will love.
I got all of the ingredients for this dish from my local Walmart. They have a fabulous selection of produce right now, and I love to cook with fresh herbs and vegetables in the summer time. Everything is so fresh. And they carry pretty much the whole range of Kraft items.Kraft makes a big range of items that can be incorporated into grilling time side dishes. They all compliment each other and end up making a great tasting dish. I would love to hear what your favorite grill time side dish is in the comments below.
I served this salad with a freshly grilled pork loin, some corn kernels, and soda for a perfect outdoor summer time meal. Try this the next time you BBQ. Your guests will love it!What do you like to add as side dishes when you grill? I’d love to hear your ideas in the comments section below.
- 2 lb small (1- to 1½-inch) red skin potatoes, cut into chunks
- 5 slices of Oscar Meyer bacon
- 1 red onion
- 1 tbsp Kraft mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp coarse seeded mustard
- 2 tbsp Kraft Tuscan House Vinaigrette dressing, divided
- 2 tbsp granulated sugar
- ½ tsp black pepper
- ½ tsp Kosher salt
- 2 tbsp chopped fresh parsley
- 3 tbsp finely chopped green spring onions
- Marinate the bacon with 1 tbsp of the Tuscan House Vinaigrette dressing. Place the redskin potatoes into a saucepan, and cover with salted water. Bring to a boil, and cook for about 10 minutes, or until thet are just soft and you can pierce them with a fork. Drain, and set aside.
- Sauté the bacon on the grill until it is browned and slightly crispy, about 3 - 4 minutes. Remove the bacon to some paper towels to drain.
- Place the olive oil in a skillet and add the diced red onion, and cook over medium heat until they are soft and translucent.
- Add another 1 tbsp of the Tuscan house vinaigrette dressing, Dijon mustard, seeded mustard, mayonnaise, and sugar to the skillet. Whisk the ingredients together with the onions. Simmer for 4 to 5 minutes, until the mixture is reduced a bit.
- Season with salt and pepper to taste.
- Crumble in half of the bacon. Pour the reduced mixture and bacon over the potato pieces. Be sure to stir well so that the dressing gets onto each piece of potato.
- Mix in the remaining bacon. and chopped green spring onions. Serve warm. And be prepared to hear some rave reviews!
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