Christy Lippert's Grilled Sweet Potato Salad
Thank you to Christy for sharing her yummy, healthy version of grilled potato salad!
3 large sweet potatoes
¼ c olive oil
8 oz bacon finely diced (don’t really need that much & use turkey bacon if you prefer)
2 shallots thinly sliced
¼ c red wine vinegar
¼ c fresh flat leaf parsley chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
Salt and Pepper
In a large pot of salted water, boil the potatoes until just cooked – not soft! (They didn’t say to peel them first, but I did.) Drain immediately.
Heat grill to medium.
In a medium sauté pan over high heat, cook bacon until just crisp; remove the bacon with slotted spoon & drain it on a paper towel. Return the pan with the drippings to medium heat; add the shallots and cook until golden brown and slightly caramelized (about 3 minutes) Add the vinegar and cook for 1 minute. Remove the pan from heat and whisk in ¼ c olive oil, all of the herbs and salt & pepper to taste.
Cut the potatoes into ¼ in thick slice; brush both sides 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)
Place the potatoes* in a bowl while still warm and toss with the dressing; sprinkle with bacon. Serve warm or at room temperature.
*Although it says to leave the potatoes sliced, I would quarter them next time
¼ c olive oil
8 oz bacon finely diced (don’t really need that much & use turkey bacon if you prefer)
2 shallots thinly sliced
¼ c red wine vinegar
¼ c fresh flat leaf parsley chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
Salt and Pepper
In a large pot of salted water, boil the potatoes until just cooked – not soft! (They didn’t say to peel them first, but I did.) Drain immediately.
Heat grill to medium.
In a medium sauté pan over high heat, cook bacon until just crisp; remove the bacon with slotted spoon & drain it on a paper towel. Return the pan with the drippings to medium heat; add the shallots and cook until golden brown and slightly caramelized (about 3 minutes) Add the vinegar and cook for 1 minute. Remove the pan from heat and whisk in ¼ c olive oil, all of the herbs and salt & pepper to taste.
Cut the potatoes into ¼ in thick slice; brush both sides 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)
Place the potatoes* in a bowl while still warm and toss with the dressing; sprinkle with bacon. Serve warm or at room temperature.
*Although it says to leave the potatoes sliced, I would quarter them next time
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