Dilled, Grilled Potato Salad
This savory, saucy potato salad is a tasty side dish for just about anything! Make these foil packets ahead and stack in the fridge to be ready to hit the grill.
Ingredients
2 heavy-duty foil sheets (or 4 regular sheets, doubled)
2 pounds red potatoes (with skin)
1 medium onion, diced
4 slices uncooked bacon, finely diced
½ cup kosher dill pickle relish
3 tablespoons vinegar or pickle relish juice
3–4 tablespoons bacon drippings or oil
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon celery salt
1 teaspoon black pepper
Chopped fresh dill
Directions
Heat grill to medium-low.
Coat foil generously with pan spray. Cut potatoes into ¾-inch cubes and divide among the two foil sheets.
Combine remaining ingredients except dill. Spoon mixture over potatoes. Wrap and seal the packets.
Place onto hot grill over direct heat; cover and cook 10 minutes. Check one packet for doneness — if needed, cook several more minutes.
Remove from grill and let rest 5–10 minutes. Sprinkle with fresh dill.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
