Grilled Potato Salad With Bacon And Mushrooms

Name: Grilled Potato Salad With Bacon And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. small new red potatoes; 1 lb. small new white potatoes; 3 tbsp olive oil; 8 oz. double-smoked bacon, in one piece and cut into lardons; (you may also use thick-sliced bacon); 2 cups. small green beans; 1 each red pepper, cut julienne; 1 each yellow pepper, cut julienne; 1/4 cup. shallots, thinly sliced; 1/2 cup. green onions, chopped; 4 tbsp Italian flat leaf parsley, chopped; 1 cup pecan halves; 1-1/2 cups Mayonnaise, mixed with 1 tbsp. fresh lime juice.; 6 oz. Parmesan cheese, shaved; Salt and freshly ground pepper to taste

Servings: persons

1 lb. small new red potatoes
1 lb. small new white potatoes
3 tbsp olive oil
8 oz. double-smoked bacon, in one piece and cut into lardons
(you may also use thick-sliced bacon)
2 cups. small green beans
1 each red pepper, cut julienne
1 each yellow pepper, cut julienne
1/4 cup. shallots, thinly sliced
1/2 cup. green onions, chopped
4 tbsp Italian flat leaf parsley, chopped
1 cup pecan halves
1-1/2 cups Mayonnaise, mixed with 1 tbsp. fresh lime juice.
6 oz. Parmesan cheese, shaved
Salt and freshly ground pepper to taste

1
Cook the potatoes in salted water for 10 - 12 minutes until just tender, do not overcook or the potates will fall apart on the grill. Drain. Toss potatoes wit olive oil and season with salt and pepper. Place potatoes in a grill basket over medium-heat and grill for 3 - 5 minutes until lightly charred, turning occasionally.
2
In a small skillet, cook the bacon until crisp. Drain on paper towel.
3
Cook green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain.
4
Saute mushrooms in small batches in butter until browned.
5
Place potatoes in a large serving bowl, Add bacon, mushrooms, peppers, shallots, green onions,green beans, chopped parsley and pecans. Toss with mayonnaise mixture. Season with salt and freshly ground pepper.
6
Dizzle shaved parmesan on top.

1419

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 lb. small new red potatoes, 1 lb. small new white potatoes, 3 tbsp olive oil, 8 oz. double-smoked bacon, in one piece and cut into lardons, and more.

Yes, Grilled Potato Salad With Bacon And Mushrooms 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.

That's it — enjoy your meal!