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.

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 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.

Grilled Potato Salad With Balsamic Dressing

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