Change up your side dish routine and make this Smoky Chipotle Grilled Potato Salad. No need to precook the potatoes before they hit the grill!
Let me interrupt your regularly scheduled programming of cocktails and baked goods with hidden veggies for a moment to bring you this wonderful summer side dish – Smoky Chipotle Grilled Potato Salad.
Okay, so I’ve been in a little bit of a rut these last few weeks. But let’s be honest – I don’t really think a rut of homemade fruity cocktails and delicious home baked goods is really all that bad. And there will probably be more to come, just to warn you. But for now, lets talk about these potatoes.
I almost never eat potato salad. Hubby doesn’t like mayo, so I don’t make it at home. I usually skip it if I’m at a potluck or barbecue because it usually seems like it’s more mayo than anything else, and that just doesn’t appeal to me. But every once in awhile, I’ll have a really great non-mayo based salad. This version is kind of a happy medium. It does have a little bit of mayo (only 1 Tablespoon for a 4 serving recipe), but not enough that you would even notice it’s there. What you do taste, is a wonderful smokiness from the grilled potatoes, bacon and chipotle peppers, as well as a bit of heat from the latter.
This side dish is great to make when you’re already heating up the grill for your entree, say a burger or other grilled meat. There is no precooking of the potatoes required – the grill does all of the work. The only time you’ll even need to step into your kitchen is to cook the bacon, and you can do that ahead of time if you really want.
Smoky Chipotle Grilled Potato Salad
- 3 slices bacon, coarsely chopped
- 1 Tablespoon red wine vinegar
- 1 Tablespoon mayonnaise
- 1 teaspoon minced chipotle pepper in adobo sauce
- salt and pepper
- 1 Tablespoon olive oil (plus extra for brushing)
- 1 1/2 pounds small red potatoes, scrubbed clean and halved lengthwise
- 1 small onion
- 1 large scallion, sliced thin
- Cook bacon in a small skillet over medium heat until crisp, about 5-7 minutes. Transfer bacon to a paper towel lined plate to drain. Reserve 1 Tablespoon of the bacon grease.
- In a large bowl, whisk together the red wine vinegar, mayonnaise, chipotle, 1/4 teaspoon salt and 1/4 teaspoon pepper until combined. Slowly drizzle in the olive oil and continue whisking until the mixture is emulsified. Set aside.
- Turn all burners of your grill to high and heat for 15 minutes. Reduce heat to medium and clean and oil grill.
- Peel onion and cut it into 1/2 inch slices (you’ll probably only get 3-4 slices from a small onion). Stick a toothpick horizontally through each slice to keep it from falling apart. Lightly brush both sides of each onion slice with oil and season with salt and pepper. Toss potato halves with the reserved bacon grease and 1/4 teaspoon of salt.
- Place potatoes (cut side down) and onions on the grill. Cook until the bottoms are browned and have defined grill marks, about 10-12 minutes. Flip both potatoes and onions and continue cooking until the bottoms are browned with grill marks, 10-14 more minutes. Transfer potatoes and onions to a large plate to cool.
- Remove toothpicks from onions and coarsely chop. Cut potatoes into bite-sized (about 1/2-1 inch) pieces. Add potatoes, onions, bacon and scallions to the bowl with the dressing and toss to coat.
Smoky Chipotle Grilled Potato Salad Nutrition Notes:
While necessary to contribute to the smoky flavor of the Grilled Potato Salad, the bacon is a significant source of fat, saturated fat and calories. If you’re looking to cut down, use turkey bacon instead. You could also use light mayo instead of regular, but it won’t make a huge difference overall, because the amount used in the recipe is so small anyway. Since the potatoes are cooked with the skin on, this recipe is a good source of fiber and potassium.