Grilled Potato Salad

Grilled Potato Salad

Topped with a unique Bacon Vinaigrette, this fire-grilled side is a hit every time.

Serves 8.


Ingredients

Potatoes

  • 9 scrubbed small-to-medium red potatoes
  • 1 tablespoon olive oil
  • Salt and fresh ground pepper to taste

Bacon Vinaigrette

  • ½ cup mayonnaise
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons chopped parsley
  • 2 tablespoons bacon fat
  • Salt and fresh ground pepper to taste

Garnish

  • ¼ cup blue cheese
  • 2 tablespoons sliced green onion
  • 3 strips chopped bacon

 

Directions

 

Potatoes

Step 1

Start by cleaning and oiling your grill. Then, heat it to 500 degrees F.

Step 2

Add potatoes to a large pot of salted water and bring to a boil. Let them boil for 12-15 minutes or until cooked through.

Step 3

Drain potatoes and allow water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slightly press down on the potato to pop open and create a flat surface for the grill.

Step 4

Gently drizzle both sides of the potatoes with olive oil, and season with salt and pepper. Then, place them on the preheated grill to get desired grill marks on both sides of the potatoes. Set them aside on a serving platter.

 

Bacon Dressing

Step 1

Cook bacon strips until crispy. Remove bacon from pan and save the bacon fat.

Step 2

In a large mason jar (or similar container), combine all the ingredients for the dressing and shake until well combined.

Step 3

Pour dressing over shingled potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onions. Then, dig in.

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While created by our chefs and inspired by the LongHorn menu, these exact recipes are not available to order in-restaurant. Find out what is.