Grilled Potato Salad

The United States Potato Board has challenged Recipe ReDux members to create a healthy potato salad dish that is tasty as the real thing but without the extra calories.

 

Everyone has their favorite potato salad recipe. My husband’s family has what some would call the original potato salad with mayonnaise and cream. Believe me, I have tried to duplicate it but can never quite succeed. So at our house, I prepare the German style potato salad with a tangy sweet taste. A few years ago I found this recipe in Better Homes and Gardens New Grilling Cookbook. With some modifications, including ingredient substitutions and a change in some proportions I was able to shave off approximately  60 calories, 6 grams of fat, 30 mg of cholesterol, and 8 mg of sodium per serving. Some of the ways to accomplish this would be; decreasing the amount of olive oil in the dressing, substituting a lower fat bacon, increasing the spinach and using egg whites instead of the whole egg in the salad.

The other thing that I like about this recipe is that this is a great way to keep the house cooler by using the grill to cook the potatoes. On occasion I may just grill the potatoes whole, or if I am strapped for time I may cut them up to decrease the cooking time. Also, when I am looking for a more smoky flavor I make sure that I add apple or alder wood chips for a light smoky taste.

Grilled Potato Salad

• 2 lbs potatoes
• 1 tsp olive oil
• 1/3 cup white balsamic vinegar
• 3 Tbsp olive oil
• 1 Tbsp snipped fresh sage
• 1 Tbsp Dijon-style mustard
• 1 tsp pure maple syrup
• 1 clove garlic, minced
• 1/8 tsp black pepper
• 2 cups fresh spinach, chopped
• 4 slices bacon, crisp-cooked, crumbled
• 2 hard cooked eggs, coarsely chopped
• 1/4 cup finely chopped red onion

Scrub potatoes thoroughly, pat dry. Prick potatoes with a fork. Rub with 1 tsp olive oil. On a gas grill, preheat. Reduce heat to medium. Adjust for indirect cooking. Place potatoes on grill rack. Cover; grill for 50 to 60 minutes or until potatoes are tender. Meanwhile for vinaigrette, in a screw-top jar combine vinegar, 3 Tbsp olive oil, sage, mustard, maple syrup, garlic, and pepper. Cover and shake. Set aside. When potatoes are done, remove from grill and cool slightly. Coarsely chop potatoes. Place potatoes, bacon, eggs, and red onion in large bowl. Gently stir in vinaigrette until combined.

Although my husband would disagree that this is potato salad, I hope you enjoy the maple mustard vinaigrette dressing over grilled potatoes, crumbled bacon, and hard cooked eggs.

To see other great ideas for the potato salad challenge, check out these other fun blogs: