Grilled Potato Salad

Oxmoor House
10 (1/2-cup) servings.


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1 1/2 pounds small round red potatoes, quartered
2 tablespoons water
1/4 cup plus 2 tablespoons white vinegar
1/4 cup plus 2 tablespoons no-salt-added chicken broth
2 tablespoons vegetable oil
1 teaspoon minced garlic (about 2 cloves)
1 small onion, thinly sliced
1 medium-size sweet red pepper, cut into 1-inch-wide strips
1 medium-size green pepper, cut into 1-inch-wide strips
Vegetable cooking spray
4 slices turkey bacon


Prep: 6 Minutes
Cook: 27 Minutes

Place potato in a 2-quart baking dish; add water. Cover with plastic wrap, and microwave at HIGH 7 to 9 minutes or until potato is almost tender, stirring once. Drain and pat dry with paper towels.

While potato is cooking, combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Set aside.

Place potato, onion, and pepper strips in a grill basket coated with cooking spray; coat vegetables with cooking spray. Place turkey bacon slices over vegetables. Place grill basket on grill rack, bacon side up, over medium-hot coals (350° to 400°). Grill, covered, 15 to 20 minutes or until vegetables are tender, turning once.

Place grilled vegetables in a large bowl; crumble bacon slices over vegetables. Shake vinegar dressing to mix, and pour over vegetables; toss well. Let stand 5 minutes before serving, stirring occasionally.

Created date

August 2009

Nutritional Information

Calories 93
Caloriesfromfat 25 %
Fat 2.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 15.3 g
Fiber 2.1 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 92 mg
Calcium 0.0 mg