Grilled Potato Salad With Balsamic Dressing Recipe

Name: Grilled Potato Salad With Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red potatoes (about 1-1/2 pounds), quartered; 2-1/4 teaspoons canola oil; 3 cups fresh baby spinach; 1 cup fresh or frozen corn, thawed; 1/2 medium sweet red pepper, julienned; 1/2 poblano pepper, seeded and julienned; 1/2 medium red onion, thinly sliced; 3 green onions, chopped; 6 bacon strips, diced; 3 garlic cloves, minced; 2 shallots, minced; 1/2 cup balsamic vinegar; 2 tablespoons stone-ground mustard; 1 teaspoon pepper; 2 hard-boiled large eggs, coarsely chopped; 1/4 cup sunflower kernels

Servings: persons

6 medium red potatoes (about 1-1/2 pounds), quartered
2-1/4 teaspoons canola oil
3 cups fresh baby spinach
1 cup fresh or frozen corn, thawed
1/2 medium sweet red pepper, julienned
1/2 poblano pepper, seeded and julienned
1/2 medium red onion, thinly sliced
3 green onions, chopped
6 bacon strips, diced
3 garlic cloves, minced
2 shallots, minced
1/2 cup balsamic vinegar
2 tablespoons stone-ground mustard
1 teaspoon pepper
2 hard-boiled large eggs, coarsely chopped
1/4 cup sunflower kernels

1
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain; toss potatoes with oil.
2
Place potatoes in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or golden brown, stirring frequently. Transfer to a large salad bowl; add the spinach, corn, peppers and onions. Set aside.
3
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add garlic and shallots; cook for 1-2 minutes or until tender. Stir in the vinegar, mustard and pepper. Bring to a gentle boil; cook and stir for 2-3 minutes or until slightly thickened.
4
Drizzle over potato mixture and gently toss to coat. Sprinkle with eggs and sunflower kernels. Serve immediately.

1725

kcal

Calories

127

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 6 medium red potatoes (about 1-1/2 pounds), quartered, 2-1/4 teaspoons canola oil, 3 cups fresh baby spinach, 1 cup fresh or frozen corn, thawed, and more.

Yes, Grilled Potato Salad With Balsamic Dressing 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!

Grilled Potato Salad With Balsamic Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions