Fire up your grill and feel your taste buds explode with a new colorful twist on potato salad.
Grilled Sweet-Potato Salad with Bacon & Herb Vinaigrette
- 3 large sweet potatoes
- 1 Tbsp plus ¼ cup olive oil
- 8 oz bacon, finely diced
- 2 shallots, thinly sliced
- ¼ cup red-wine vinegar
- ¼ cup fresh flat-leaf parsley, chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- Salt and fresh black pepper
- ¼ cup canola oil
In a large pot of salted water, boil the potatoes until just cooked but not completely soft, 25 to 30 minutes, depending on size. Test by piercing a potato with a thin bamboo skewer. When the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain them immediately; set aside and let cool.
Heat grill to medium.
Heat 1 tablespoon of olive oil in a medium sauté pan over high heat. Add the bacon; cook until golden brown and crispy, 5 to 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Return the pan to the heat, adding the shallots to the rendered fat; cook until golden brown and slightly caramelized, about 3 minutes. Add the vinegar and cook for 1 minute. Remove the pan from the heat and whisk in ¼ cup olive oil, herbs, and salt and pepper to taste.
Cut the potatoes into ¼-inch-thick slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes total.
Place the potatoes in a bowl while they’re still warm and gently toss with the dressing. Sprinkle with the crispy bacon. Serve warm or at room temperature.
Serves 6. Per serving: 450 calories, 22g carbs, 7g protein, 25mg cholesterol, and 38g fat.