Grilled Potato Salad

Prep: 20 min., Cook: 10 min. per batch, Grill: 30 min. Chris created this sensational recipe especially for our story. It was such an enormous hit, he decided to include a version in his cookbook.

Yield: Makes 4 to 5 servings

Ingredients

• 8  bacon slices
• 4  medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
• 1  large white onion, cut into 1/2-inch-thick strips
• Potato Salad Dry Rub
• Potato Salad Dressing
• Garnish: chopped fresh parsley

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.

3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.