CHEF JEFF — ONE BYTE AT A TIME: Grilled Potato Salad

This recipe from “BBQ Makes Everything Better” spruces up an old favorite.

Grilled Potato Salad

1½ pounds Yukon Gold potatoes

2 tablespoons olive oil

1 teaspoon garlic salt

¼ cup Baconnaise

¼ cup mustard-based barbecue sauce

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 tablespoon dill pickle juice

2 ribs celery, diced

¼ cup chopped green onions

4 hard-boiled eggs, diced

¼ cup crumbled, cooked bacon

Cut potatoes into 1-inch-thick slices. Combine potatoes, olive oil and garlic salt in 1-gallon zip-top bag. Toss gently. Grill potatoes over indirect medium heat for 2 minutes on each side. Remove and set aside. In bowl, combine Baconnaise, barbecue sauce, salt, pepper and pickle juice. Whisk until smooth. Cut cooked potatoes into cubes. Add potatoes, celery, green onions, eggs and bacon to bowl. Toss gently to coat. Chill for least 4 hours.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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