Grilled BLT Potato Salad

07aBLTPotatoSaladbfLOWe were planning a grill-centered dinner, and came across this recipe from the nice folk at Kraft foods that seemed a perfect fit in several ways: the potatoes are, indeed, grilled, and the salad can be made as much as a day in advance – just don’t add the romaine until right before serving. As an added bonus, there’s no steaming hot pot of boiling water to deal with in prepping the potatoes for the grill; that task is very nicely handled by a covered pot in the ‘wave – not unlike my no-boil potato salad, tho’ I didn’t then go on to grill mine.

•2 lb new red potatoes, quartered
•1/2 cup water
•1 cup mayonnaise
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce
•1/4 cup chopped fresh chives
•1 tbsp white vinegar
02aPotatoesCutSeasonedbfLO•8 slices bacon, cooked, crumbled
•4 cups loosely packed chopped romaine
•2 cups cherry tomatoes, halved
•Salt and pepper

Wash the potatoes, then cut into evenly sized pieces and place in a large ‘wave safe lidded container.

Cover with cold water and set aside to soak for fifteen minutes, then drain and rinse the potatoes and turn them back into the 03aPotatoesGrillbfLOcontainer. Cover the damp potatoes and ‘wave until just tender – the nice folk at Kraft said six to eight minutes, mine took more like 20.

Drizzle the potatoes with some olive oil and a bit of salt and pepper, then char on the grill and set aside to cool.

07bBLTPotatoSaladbfLOWhisk the mayonnaise together with the vinegar, chives, and hot sauce in a large bowl, then add the potatoes and bacon and toss to combine. I had a bit of leftover grilled corn on the cob, so I sliced off the kernels and added them as well.

Hmmm. This is turning into more of a Cobb potato salad – next time I’ll add some blue cheese and mebbe a bit of freshly grilled avocado at the last minute.

If you plan on serving the salad immediately, go ahead and add the lettuce and tomatoes; otherwise, cover and stash it in the fridge for up to a day, then add the lettuce and tomatoes and serve.

Nice salad; but I keep thinking about that blue cheese and grilled avocado – I think I’m gonna need a bigger bowl…

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