This is a quick potato salad inspired by my Pap. This was our go-to recipe in the Symon house when we were entertaining outdoors. Pap made it by the gallon!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 2 pounds baby red potatoes, halved
- Extra-virgin olive oil, for cooking
- Kosher salt and freshly ground black pepper
- 1 pound thick-cut bacon, diced
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- Zest and juice of 1 lemon
- 1 cup finely chopped celery
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely sliced scallions (about 4 scallions)
Instructions
- Set up a grill for even high heat by building the coals evenly on the bottom of your grill.
- In a mixing bowl, toss the potatoes with 1/4 cup olive oil. Sprinkle well with salt and pepper. Lay out a double sheet of foil in a crisscross and place the potatoes on the middle of it. Gather up the sides to create a foil packet, adding 1/4 cup water before sealing. Place on the grill and steam until cooked through, 15 to 30 minutes.
- Place a cast-iron pan on the grill and let get hot. Add a drizzle of olive oil along with the bacon. Cook, stirring occasionally, until the bacon is fully rendered and crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. (Save the bacon fat for future use! Eggs are delicious when fried in bacon fat. Once the bacon fat is cool, transfer it to a mason jar and store in your refrigerator.)
- To a mixing bowl, add the mayo, vinegar, mustard, lemon zest and juice and whisk to combine. Season with salt and pepper. Add the cooked potatoes while still warm, and toss to combine. The potatoes are going to soak up all that dressing. Add the crispy bacon and the celery, herbs and scallions. Gently mix to combine. (You can also add a splash of that bacon fat for the extra bacon flavor.) Serve! If not serving right away, keep in the refrigerator until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1081 |
| Total Fat | 94 g |
| Saturated Fat | 22 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 97 mg |
| Sodium | 1265 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1081 |
| Total Fat | 94 g |
| Saturated Fat | 22 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 97 mg |
| Sodium | 1265 mg |
Reviews
This is the best potato salad I have ever made. The herbs really made taste fresh. Easy to follow. I cooked the potatoes on the gas grill and made my bacon in oven as I usually do. The longer the salad sits the better it tastes
Amazing. Will add a tsp of grainy mustard next time and maybe a pinch of cayenne. Luv Michael’s recipes.
Best potato salad ever!!!!
Made it today after seeing it on the show last week. It was EXCELLENT. No outside grill here, but I steamed it on my stovetop to mimic the outside steaming. Tangy, crunchy with the celery, and lots of fresh herbs. Don’t use dried herbs it won’t be the same And bacon-absolutely. Delicious Michael.
I also made this for 4th of July. It was outstanding! I did use my oven however (400 for approx. 40 minutes) but otherwise followed the recipe exactly as written. It is my new go-to favorite. Thank you so much Michael!
I made this recipe for the 4th of July. It is delicious and has great texture. I cooked the potatoes exactly as suggested but I put the foil packet in the oven for 30 minutes at 400 degrees. I also cut back a little on the mayo and substituted a little sour cream for some of the mayo. I added a couple hard boiled eggs and put the bacon in at the end to maintain crispness. Highly recommend this recipe. The flavor and texture is perfect.
I saw this episode on Saturday and knew I had to make it. It was a hit with my family, I doubled the recipe and it was gone in a day delicious. Love the potatoes on the grill
This was incredible. Thank you
This is so flavorful!! I made it by boiling the potatoes instead of grilling them (no charcoal grill). In order to keep the bacon crispy, I suggest adding it add right before serving. It’s a keeper!!
This was my favorite potato salad yet! It was easy to make and so fresh!