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Grilled Potato Salad with Bacon Vinaigrette

Prep Time:

30 Minutes

Cook Time:



8 Servings


About the Recipe

Sweet, tangy, and oh-so-bacon-y, this new twist on basic potato salad will have all your guests raving. The two-step process of cooking the potatoes transforms this summer salad into a memorable event.


  • 3 lb. baby Yukon gold potatoes (about the size of a walnut halved)

  • Kosher salt

  • Black pepper

  • 6 tbsp. olive oil, divided

  • 6 slices center-cut bacon cut into 1/2 in. pieces

  • 2 garlic cloves, very finely chopped

  • 1/4 c. apple cider vinegar

  • 2 tsp. firmly packed brown sugar

  • 8 scallions

  • 2 tbsp. fresh marjoram, plus more for garnish


Step 1 Heat grill to medium-high. Line a plate with paper towels.

Step 2 Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.

Step 3 Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.

Step 4 Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar, and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.

Step 5 Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.

Step 6 Add potatoes, scallions, and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.

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