This sturdy side dish puts a new spin on an old favorite.. a great side dish with your favorite entree!

 Grilled Potato Salad
(Makes 4 servings)

2 lb (1 kg) mini red or white new potatoes
1 tbsp (15 mL) olive oil
Freshly grated pepper, to taste
8 slices bacon, chopped
2 green onions, thinly sliced
1/3 cup (75 mL) Ranch or Caesar salad dressing
Freshly shaved Parmesan cheese

Place potatoes (with skins) in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until barely tender, about 10 minutes. Drain well.

Cut potatoes in half  and place in a bowl. Add olive oil and pepper; toss gently to coat. Place potatoes in a grill basket; grill over medium-high heat until lightly grill-marked, about 10 minutes, turning occasionally. (Grilling step may be omitted: cook potatoes in first step until fork-tender).

Meanwhile, in a large skillet, cook bacon until crisp. Place on a paper towel to drain.

Place grilled potatoes in a bowl. Add bacon, green onions and dressing. Toss gently to coat. Garnish with Parmesan cheese. Serve warm or at room temperature.

For other summer side dish ideas, check out our Summer 2010 RoomPlanners magazine. Along with more sturdy, simple and smart recipes, find out more about Craftsman-style homes, furniture and interiors.

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