Tuesday, July 19, 2011

Grilled Potato Salad with Ceasar Dressing

 This is another of the salads that I made while my family was down this past weekend. It's quick and easy to make and I much prefer it to a traditional potato salad (which I have to admit, I don't really like).  I wouldn't add any salt at all to the potatoes, as the store-bought ceasar dressing and bacon (even though I bought low-sodium bacon) have more than enough and the salad ends up way too salty if you add even a bit of salt to the recipe.

24 small new potatoes, red or white
2 tbsp. olive oil
salt and freshly ground pepper
8 oz. cooked bacon, cut into pieces
2 green onions, thinly sliced
1/2 C ceasar salad dressing (I use Renée's light)
shaved fresh Parmesan cheese

1.  Place potatoes with skins on in a saucepan.  Cover with cold water.  Bring to a boil, reduce heat and simmer for 10 minutes.  Drain well.

2.  Cut potatoes in half.  Place in a bowl.  Add olive oil and salt and pepper.  Toss to coat.  Place in a grill basket and grill over medium heat 15-20 minutes or until lightly browned, turning occasionally.  Alternatively, you can cook them in the oven at 450 degrees Farenheit for 35 minutes, turning once halfway through.

3.  Meanwhile, in a skillet, cook bacon until crisp.  Drain on paper towels and tear into pieces.

4.  Place potatoes in a bowl.  Add bacon, onions and ceasar dressing.  Toss to coat.  Add additional salt and pepper to taste.

5.  Sprinkle with Parmesan cheese.

1 comment:

Madeleine said...

Yum! Sounds delicious.