Potato salad is something I absolutely love to eat. Being Irish isn’t even a factor in that choice. Potato salad is creamy and tangy and delicious. This grilled take on the classic is definitely tangy with the mustard seeds and wine vinegar, but the creaminess comes from the potatoes and after grilling the potatoes and there is an added smokiness to the whole set up. So Good.
Cut potatoes in even, large, bite-size pieces (halves, quarters, or eighths, depending on the size of the potatoes).
In a large pot, bring 20 cups of water to a boil. Add the salt and then the potatoes. Cook until just undercooked, about 7 to 9 minutes.
While potatoes are cooking, line a baking sheet with lots of paper towel. Drain the potatoes when done and set on the paper towels to dry. Discard the paper towels and drizzle the potatoes with olive oil, salt, and pepper. Toss to coat thoroughly.
Preheat the grill to medium-high (450ºF/230ºC).
On your side burner, place a skillet over medium-high heat and fry the bacon until brown and crisp. Lift with a slotted spoon and set in a large bowl. Reserve the drippings.
Place the oiled potatoes in the Napoleon® Multi-Grill Basket and set on the grill for about 4 minutes a side, or until lightly charred and soft to the bite.
Add the grilled potatoes, onion, celery, and parsley to the bacon.
Meanwhile, soak the mustard seeds in the vinegar briefly (10 to 15 minutes) Bring the chicken stock to a boil; add the mustard mixture and 2 tbsp. of the reserved bacon drippings.
Pour over the potato salad and toss well to coat. Season with salt and pepper and serve while still warm.
I really enjoyed serving this with a good sausage, especially on cooler days like these last couple of weeks in Ontario. What are your cool day comfort foods from the grill?