Campfire Potato Salad Recipe

Name: Campfire Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium white potatoes, cut into 1-inch pieces; 6 slices of meaty applewood-smoked bacon; 2 rosemary sprigs; 5 thyme sprigs; 6 garlic cloves; 2 bay leaves; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1 1/2 cups thinly sliced leeks, white and light green parts only; 1/4 cup chicken stock or broth; 1/2 cup mayonnaise; 1/4 cup white wine vinegar; 2 tablespoons Dijon mustard; 2 tablespoons capers, finely chopped; 1 garlic clove, minced; Pinch of crushed red pepper; Kosher salt; Pepper; 4 hard-boiled eggs, sliced 1/4 inch thick; 1/4 cup finely chopped red onion; 1/4 cup finely chopped parsley; 1/4 cup finely chopped dill; 2 tablespoons minced chives

Servings: persons

2 pounds medium white potatoes, cut into 1-inch pieces
6 slices of meaty applewood-smoked bacon
2 rosemary sprigs
5 thyme sprigs
6 garlic cloves
2 bay leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 1/2 cups thinly sliced leeks, white and light green parts only
1/4 cup chicken stock or broth
1/2 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons capers, finely chopped
1 garlic clove, minced
Pinch of crushed red pepper
Kosher salt
Pepper
4 hard-boiled eggs, sliced 1/4 inch thick
1/4 cup finely chopped red onion
1/4 cup finely chopped parsley
1/4 cup finely chopped dill
2 tablespoons minced chives

1
Make the potatoes Light a grill and heat it to 400.
2
Layer 3 large sheets of heavy-duty foil on a work surface.
3
On the foil, toss the potatoes with the bacon, rosemary, thyme, garlic, bay leaves and 1/4 cup of the olive oil and season with salt and pepper.
4
Seal the packet tightly and grill for about 45 minutes, turning once, until the potatoes are tender.
5
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
6
Add the leeks and a pinch of salt and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.
7
Scrape into a bowl.
8
Make the dressing In the same skillet, warm the chicken stock over moderate heat.
9
Whisk in the mayonnaise, vinegar, mustard, capers, garlic and crushed red pepper.
10
Season with salt and black pepper.
11
Open the potato packet and discard the herb sprigs, bay leaves and garlic.
12
Coarsely chop the bacon and add to the bowl with the leeks.
13
Add the potatoes and dressing and toss well.
14
Fold in the eggs, onion, parsley, dill and chives.
15
Season with salt and black pepper and serve warm.

1394

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 pounds medium white potatoes, cut into 1-inch pieces, 6 slices of meaty applewood-smoked bacon, 2 rosemary sprigs, 5 thyme sprigs, and more.

Yes, Campfire Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Campfire Potato Salad

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