Grilled Bacon Potato Salad
Smoky, savory, and utterly irresistible, this Grilled Bacon Potato Salad takes your classic side dish to bold new heights. Featuring tender, flame-kissed baby potatoes, crispy thick-cut bacon, and a bright, tangy dressing made with Dijon mustard, apple cider vinegar, and just a hint of honey, this recipe is the perfect balance of indulgent and refreshing. Grilling the potatoes adds a subtle char and smoky depth, while fresh parsley and red onion bring a pop of color and flavor. Ready in just 40 minutes, this warm or chilled potato salad is a crowd-pleaser, ideal for barbecues, summer picnics, or as a standout comfort food side. Perfectly seasoned, creamy, and satisfying, it’s a must-try twist on a beloved classic!
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 slices thick-cut bacon
- 0.5 red onion
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 0.25 cup mayonnaise
- 1 tsp honey
Instructions
Preheat your grill to medium-high heat.
Wash the baby potatoes and cut them in half if they are large. Leave smaller potatoes whole.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
Place the potatoes on the grill, cut side down if halved. Close the lid and grill for 12-15 minutes, turning occasionally, until tender and slightly charred.
While the potatoes are grilling, cook the bacon in a large skillet over medium heat until crispy, about 7-8 minutes. Remove and transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into bite-sized pieces.
Thinly slice the red onion. Set aside.
In a small bowl, whisk together Dijon mustard, apple cider vinegar, the remaining 1 tablespoon of olive oil, mayonnaise, honey, the remaining 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until smooth. This will be your dressing.
Once the potatoes are done grilling, transfer them to a large serving bowl. Add the crumbled bacon, sliced red onion, and chopped parsley.
Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are evenly coated.
Serve immediately while warm, or cover and refrigerate for up to 1 day to serve chilled. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4203 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
