Ingredients
- 2 pounds small red potatoes, quartered
- 1/2 pound bacon, diced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper, to taste
Instructions
Serves: 6 to 8
Method: Boiling and direct grilling
- Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 10-12 minutes. Drain and set aside.
- Set the EGG for direct cooking at 400°F/204°C.
- In a cast iron skillet, cook the diced bacon on the EGG until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the bacon drippings.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, reserved bacon drippings, chopped chives, salt, and freshly ground black pepper.
- Add the cooked potatoes and crispy bacon to the dressing. Toss gently to combine, ensuring the potatoes are well coated.
- Serve the potato salad warm or at room temperature. Garnish with additional chives, if desired.
