Grilled Potato Salad with Bacon and Corn
Written and photographed by Sabrina Russo
This Grilled Potato Salad with Bacon and Corn is addictively good! It’s perfect for a weekend family dinner or your next summer party.
-baby red potatoes -bacon -corn -scallions -pickles (optional) -mayo -whole grain mustard -olive oil -sherry vinegar (or red wine)
Boil Potatoes and Grill Vegetables
Boil potatoes until fork tender, Drain and slice in half. Grill with corn and scallions. Chop.
Place bacon in a large nonstick pan. Cook over medium heat, turning frequently, until crispy, about 12-15 minutes.
In a bowl, whisk together mustard and mayo. Slowly stream in olive oil while whisking. Stir in vinegar. Season with salt and pepper.
In a large bowl, combine warm vegetables and pickles with dressing. Toss to coat. Chill or serve immediately. Crumble over bacon.