Potato Salad with Bacon

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  • 6 slices bacon, thick-cut, cooked until crisp, then coarsely crumbled
  • 2 pounds red new potatoes, (golf-ball size), scrubbed and poked with a fork
  • 2 tablespoons extra-virgin olive oil
  • 4 green onions, including green tops, cut crosswise into thin rounds


Set the EGG for direct cooking at 350°F/177°C.

In a medium bowl, toss potatoes with olive oil until well coated. Arrange potatoes around outer edges of cooking grid. Grill until tender when pierced with a knife, about 20 minutes.

While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl; set aside.

When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately.

The potato salad can be made up to 2 hours prior to serving. Cover and set aside at room temperature.

Makes 6 servings

Dressing Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 large clove garlic, minced
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 1 teaspoon freshly ground black pepper

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