Recipe

		Grilled New Potato Salad with Bacon and Buttermilk Dressing
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * *	Printer Friendly Recipe

2 1/2 pounds small red new potatoes, scrubbed

Kosher salt

16 ounces bacon, diced

1/2 cup buttermilk

2 tablespoons mayonnaise

2 tablespoons sour cream

1 tablespoon Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

Freshly ground black pepper

1/4 cup canola oil

1 bunch green onions, white and green parts, thinly sliced

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender but not cooked through, about 8 minutes. Drain the potatoes and let cool before cutting in half. While the potatoes are cooking, cook the bacon in a large nonstick saute pan over medium heat until golden brown and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Whisk together the buttermilk, mayonnaise, sour cream, and mustard in a large bowl and season with salt and pepper. Heat your grill to medium. Brush the potatoes on both sides with the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill until lightly golden brown, about 3 minutes. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes longer. Transfer the potatoes to the bowl with the dressing, add the bacon and green onions, and toss to coat. Serve warm or cover and refrigerate until cold, at least 2 hours or up to 8 hours.