Appetizers & Side Dishes
Potato Salad with Bacon
Prep Time: 15 min | Cook Time: 22 min | Servings: 8 | Calories: 590
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Prep Time
15 min
Cook Time
22 min
Servings
8
Calories
590
Put this salad together with a handful of tasty ingredients like tender boiled baby red and yellow potatoes along with fresh thyme, savory crumbled bacon and a bed of fresh crispy romaine lettuce. Serve warm and toss in your own Dijon dressing and sprinkle with Sargento® Shredded Swiss Cheese for delicious cheesy flavor with every forkful.
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
- 3 Tbsp. Dijon mustard
- 1/4 cup crumbled bacon (6-8 slices)
- 1-1/4 cups (5 oz.) Sargento® Shredded Swiss Cheese, divided
- 6-8 romaine or leaf lettuce leaves, optional
Directions
- Coat grate with cooking spray. Preheat grill to medium to medium-high heat.
- 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.
- For dressing, mix together 2/3 cup olive oil, vinegar, 2 Tbsp. thyme, mustard and bacon. Whisk in 3/4 cup cheese.
- 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.
