Smoky Grilled Red Potato Salad

The only reason I ever hesitate to make potato salad is because of the time it takes to boil the potatoes. I feel like I sit there forever to wait for the water to boil, then wait the 15-20 minutes they take to cook, constantly testing if they are finished, then wait to cool and chop, etc. etc. So when I was thinking up a potato salad to bring to my parents' house this past weekend, I decided to go with grilled potatoes.

I spoke with my trusty grill expert (Chuck) and he said grilling potatoes was a snap and he would be happy to help me out. I am happy I did this because it gave the salad great flavor. The pictures don't really do it justice but combined with the barbeque sauce I used in the dressing, this was a delicious twist on the regular potato salad I usually make. Kind of like a delicious variation of a loaded baked potato - enjoy!

Smoky Grilled Red Potato Salad

from Colleen's Kitchen

Makes about 8 side dish servings

about 2 pounds red potatoes

olive oil

kosher salt and coarse ground black pepper

1 cup low fat mayo

1 tablespoon barbeque sauce (we like Sweet Baby Ray's)

1/4 cup green onions, sliced

2 ounces REAL Bacon Bits (1/2 of a 4-ounce bag)

1 cup coarsely shredded cheddar cheese

Thickly slice scrubbed potatoes and quarter each slice. Toss in a bowl and lightly coat with olive oil. Add salt and pepper to taste and gently mix to combine.

Combine mayo, barbecue sauce, and salt and pepper in a large bowl; set aside.

Heat the grill to medium-high. Lay potatoes on a piece of non-stick foil and place directly on the grill. Cook for about 15 minutes, turning potatoes so that they cook evenly on both sides. You will know they are finished when they look golden-brown and crispy.

Transfer potatoes to the large bowl with mayo mixture. Gently toss until combined. Once the potatoes have cooled a little bit (so that cheese doesn't melt), add green onions, bacon bits, and cheese; mix again.

Chill for at least 4 hours before serving.