Grilled Potato Salad with Balsamic Dressing

Name: Grilled Potato Salad with Balsamic Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 90 grams fresh baby spinach; 6 bacon strips, diced; 128 milliliters balsamic vinegar; 2 teaspoons canola oil; 165 grams fresh or frozen corn, thawed; 3 garlic cloves, minced; 3 green onions, chopped; 2 hard-cooked eggs, coarsely chopped; 1 teaspoon pepper; 1 poblano pepper, seeded and julienned; 1 mediums sweet red pepper, julienned; 1 mediums red onion, thinly sliced; 680 grams medium red potatoes (about , quartered; 2 shallots, minced; 2 Tbsps stone-ground mustard; 34 grams sunflower kernels

If you have approximately 45 minutes to spend in the kitchen, Grilled Potato Salad with Balsamic Dressing might be an awesome gluten free and dairy free recipe to try. This recipe serves 12. One serving contains 157 calories, 5g of protein, and 8g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Taste of Home requires baby spinach, shallots, pepper, and corn.

Instructions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender.

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Potato

Water

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Sauce Pan

Drain; toss potatoes with oil.

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Potato

Cooking Oil

Place potatoes in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or golden brown, stirring frequently.

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Potato

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Grill

Wok

Transfer to a large salad bowl; add the spinach, corn, peppers and onions. Set aside.

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Peppers

Spinach

Onion

Corn

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Bowl

In a large skillet, cook bacon over medium heat until partially cooked but not crisp.

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Bacon

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Frying Pan

Add garlic and shallots; cook for 1-2 minutes or until tender. Stir in the vinegar, mustard and pepper. Bring to a gentle boil; cook and stir for 2-3 minutes or until slightly thickened.

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Shallot