Smokey, tangy, sweet and salty, this potato salad can be prepared easily on the grill and cutting board while everything else is BBQ'ing.
|1.5 lbs||very small red skinned potatoes|
|1 cup||fresh or frozen baby peas (sweet)|
|.3||large red onion, finely sliced|
|6||rashers of Maple Leaf bacon, cut into 1 inch pieces|
|1.5 tbsp||whole grained quality mustard|
|.20 cup||balsamic vinegar (either red or white)|
|.33 cup||virgin olive oil|
|kosher salt to taste|
|freshly ground black pepper to taste|
1. Place all the small potatoes in a large foil envelope (misted with water) on the top rack of the BBQ to cook for 20 minutes.
2. Cut the onion into thin slices, place into a large bowl with frozen or fresh peas, add balsamic vinegar, mustard and pepper.
3. When potatoes are soft/steamed, place them on a grill plate on the BBQ. With a fork, flatten and break each potato so it's a bit smashed. drizzle olive oil on each potato and cook for another 5 minutes. At the same time, place the bacon on the grill to cook for 5 minutes also.
4. remove the potatoes and bacon and add to the onion and frozen/fresh pea mixture. Toss. Add more olive oil, if required. Add salt and pepper to taste.
5. Serve warm.
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