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Grilled Potato Salad with Bacon and Swiss

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INGREDIENTS

  • Nonstick cooking spray
  • 4 lbs. baby red and baby yellow potatoes (2 lbs each), washed, dried and halved
  • 1-1/3 cups olive oil, divided
  • 1/4 cup finely chopped fresh thyme, divided
  • 1 tsp. each coarse salt and ground pepper
  • 1/2 cup white wine vinegar
 

DIRECTIONS

  • 1

    Coat grate with cooking spray. Preheat grill to medium to medium-high heat.

  • 2

    Precook potatoes in a pot of boiling salted water for about 5-7 minutes. Drain and cool slightly in a large mixing bowl; toss with 2/3 cup olive oil, 2 Tbsp. thyme, salt and pepper. Place in a grill basket or thread onto skewers and place on grill. Cook approximately 12-15 minutes, shaking basket or turning skewers until tender and browned on all sides.

  • 3

    For dressing, mix together 2/3 cup olive oil, vinegar, 2 Tbsp. thyme, mustard and bacon. Whisk in 3/4 cup cheese.

  • 4

    Toss potatoes with dressing. Line a salad bowl or platter with lettuce, if desired. Top with potato salad. Sprinkle remaining 1/2 cup cheese on top.

Grilled Potato Salad with Bacon and Swiss
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Yield: 8 servings

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See Nutrition Facts

8 servings

Amount Per Serving

Calories 586

Total Fat 43.8g

Saturated Fat 8.9g

Trans Fat 31.2g

Polyunsaturated Fat 3.9g

Cholesterol 21mg

Sodium 419mg

Carbohydrates 41g

Protein 12g

Dietary Fiber 5g

Vitamin A 6%

Vitamin C 45%

Calcium 194%

Iron 2%