Smoky Grilled Potato Salad with Crispy Bacon & Dijon Vinaigrette

How to Make Smoky Grilled Potato Salad with Crispy Bacon & Dijon Vinaigrette

1. 1

   Step 1: Parboil and season the potatoes

   Place whole baby potatoes in a large pot, cover with cold water and add 1 tsp kosher salt. Bring to a boil and simmer until just tender when pierced, about 10 minutes; drain and let steam-dry for 2 minutes. Toss the drained potatoes with 2 tbsp (30 ml) of the olive oil, 1/2 tsp kosher salt and the black pepper to coat; this oil will help them blister on the grill.

   For this step

   • 2 lbBaby potatoes (about 1–2 inches)
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Blister potatoes and char the corn on the grill

   Heat a gas or charcoal grill to high (450–550°F / 230–290°C). Place the oiled potatoes directly on the grates and grill, turning every 3–4 minutes, until skins are blistered and a knife slides in easily, about 10–12 minutes total. At the same time, place the whole corn on the grill and rotate until evenly charred, 8–10 minutes; remove corn and let cool slightly, then cut kernels from the cob into a bowl.

   For this step

   • 2 earsFresh corn (kernels removed from 2 ears)
   
3. 3

   Step 3: Cook the bacon until crisp

   While grilling, cook the bacon in a large skillet over medium heat or on a cooler part of the grill until crisp, 6–8 minutes. Transfer to a paper towel–lined plate to drain, then chop or crumble into bite-sized pieces. Leave any rendered bacon fat in the pan if you like a hint of smoky bacon flavor—otherwise discard or reserve for another use.

   For this step

   • 6 slicesThick-cut bacon
   
4. 4

   Step 4: Whisk the Dijon-lemon vinaigrette

   In a jar or small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar and the remaining olive oil until emulsified. Season the vinaigrette to taste with a pinch of kosher salt and a few grinds of black pepper. The bright acidity cuts through the richness of bacon and grilled potatoes and ties the salad together.

   For this step

   • 2 tbspDijon mustard
   • 2 tbspFresh lemon juice
   • 1 tbspApple cider vinegar
   
5. 5

   Step 5: Toss and finish; serve warm or make ahead

   Halve larger grilled potatoes if desired and combine in a large bowl with the charred corn kernels, chopped bacon and most of the chives. Pour the vinaigrette over while the potatoes are still warm for a warm-serving option—toss gently to coat, taste and adjust seasoning, then serve. Make-ahead option: cool to room temperature, cover and refrigerate up to 2 days; bring to room temperature before serving or serve chilled. This salad pairs beautifully with grilled beef—serve alongside steaks or sliced flank/skirt steak for a classic cookout plate.

   For this step

   • 2 tbspChives, thinly sliced
   

1. Place whole baby potatoes in a large pot, cover with cold water and add 1 tsp kosher salt. Bring to a boil and simmer until just tender when pierced, about 10 minutes; drain and let steam-dry for 2 minutes. Toss the drained potatoes with 2 tbsp (30 ml) of the olive oil, 1/2 tsp kosher salt and the black pepper to coat; this oil will help them blister on the grill.
2. Heat a gas or charcoal grill to high (450–550°F / 230–290°C). Place the oiled potatoes directly on the grates and grill, turning every 3–4 minutes, until skins are blistered and a knife slides in easily, about 10–12 minutes total. At the same time, place the whole corn on the grill and rotate until evenly charred, 8–10 minutes; remove corn and let cool slightly, then cut kernels from the cob into a bowl.
3. While grilling, cook the bacon in a large skillet over medium heat or on a cooler part of the grill until crisp, 6–8 minutes. Transfer to a paper towel–lined plate to drain, then chop or crumble into bite-sized pieces. Leave any rendered bacon fat in the pan if you like a hint of smoky bacon flavor—otherwise discard or reserve for another use.
4. In a jar or small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar and the remaining olive oil until emulsified. Season the vinaigrette to taste with a pinch of kosher salt and a few grinds of black pepper. The bright acidity cuts through the richness of bacon and grilled potatoes and ties the salad together.
5. Halve larger grilled potatoes if desired and combine in a large bowl with the charred corn kernels, chopped bacon and most of the chives. Pour the vinaigrette over while the potatoes are still warm for a warm-serving option—toss gently to coat, taste and adjust seasoning, then serve. Make-ahead option: cool to room temperature, cover and refrigerate up to 2 days; bring to room temperature before serving or serve chilled. This salad pairs beautifully with grilled beef—serve alongside steaks or sliced flank/skirt steak for a classic cookout plate.