Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Yield: 8 servings
- 26 people call this recipe a favorite
- Rating: (1 rating)
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Grilled Potato Salad with Bacon and Swiss
Ingredients
- Nonstick cooking spray
- 4 lbs. baby red and baby yellow potatoes (2 lbs each), washed, dried and halved
- 1-1/3 cups olive oil, divided
- 1/4 cup finely chopped fresh thyme, divided
- 1 tsp. each coarse salt and ground pepper
- 1/2 cup white wine vinegar
- 3 Tbsp. Dijon mustard
- 1/4 cup crumbled bacon (6-8 slices)
- 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese, divided
- 6-8 romaine or leaf lettuce leaves, optional
Directions
- Coat grate with cooking spray. Preheat grill to medium to medium-high heat.
- Precook potatoes in a pot of boiling salted water for about 5-7 minutes. Drain and cool slightly in a large mixing bowl; toss with 2/3 cup olive oil, 2 Tbsp. thyme, salt and pepper. Place in a grill basket or thread onto skewers and place on grill. Cook approximately 12-15 minutes, shaking basket or turning skewers until tender and browned on all sides.
- For dressing, mix together 2/3 cup olive oil, vinegar, 2 Tbsp. thyme, mustard and bacon. Whisk in 3/4 cup cheese.
- Toss potatoes with dressing. Line a salad bowl or platter with lettuce, if desired. Top with potato salad. Sprinkle remaining 1/2 cup cheese on top.
