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Grilled Potato Salad with Bacon Dijon Vinaigrette l SimplyScratch.com

Grilled Potato Salad with Bacon with Bacon Dijon Vinaigrette

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Redskin potatoes are grilled and tossed with bacon, green onions, fresh parsley, a little mayo and a crazy delicious bacon Dijon vinaigrette. Serve warm or at room temperature. 
Course Side Dishes
Cuisine American
Keyword bacon, barbecue, Dijon, grilled, mustard, potato salad, potatoes, red skinned potatoes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 8 servings
Calories 312
Author Laurie McNamara



  • 3 pounds baby redskin potatoes halved or cut into thirds
  • olive oil or olive oil spray
  • kosher salt
  • 1/4 cup mayonnaise
  • 2 tablespoons country-style Dijon mustard any grainy mustard should do
  • 1 teaspoon onion powder
  • 1/2 teaspoon aleppo pepper or ancho chili powder
  • 1 clove garlic squeezed through a garlic press
  • 1/4 teaspoon freshly ground black pepper
  • 5 slices thick-cut bacon cooked and chopped (reserve the bacon fat)
  • 3 to 4 green onions dark and light green parts, sliced
  • 1 handful parsley coarsely chopped


  • 3 tablespoons red wine vinegar
  • teaspoons country-style Dijon mustard
  • freshly ground black pepper to taste
  • 2 to 3 tablespoons reserved bacon fat



  • Preheat your grill to 400°.
  • Skewer the potatoes onto metal skewers (about 8-10 skewers). Mist (or brush) with olive oil until coated evenly. Sprinkle with a couple pinches of kosher salt and freshly ground black pepper.
  • Cook on your preheated grill for about 12 to 15 minutes, turning halfway through. Once the bigger potatoes can easily be pierced by a fork, remove and let cool for about 5 minutes.
  • Meanwhile, in a large bowl combine mayonnaise, Dijon, onion powder, aleppo pepper, garlic and black pepper. Once the skewers have cooled to touch, slide the grilled potatoes off and into the bowl.


  • In a small bowl whisk together the red wine vinegar, the 2-1/2 teaspoons Dijon mustard, the black pepper and slowly whisk in the bacon fat.
  • To the bowl with the potatoes add in the chopped bacon, parsley and sliced green onions. Pour the bacon-Dijon vinaigrette over top and toss to coat.
  • Serve warm or at room temperature.


Serving: 1g | Calories: 312kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 273mg | Potassium: 794mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 2mg