Part of the Summer Grill Series, this potato salad is a 'classic' version, but with no dairy or eggs. Even the most skeptical eaters found this potato salad delicious! (Don't worry if you don't have a grill, you can still boil or roast the potatoes to make this salad!)
Grilled Potato Salad
- 20 small fingerling or red potatoes, scrubbed
- 5 green onions, diced
- 1 green bell pepper, diced
- juice of 1 lemon
- 3 dill pickles, chopped
- 3-4 tbsp Vegenaise
- 1 tbsp yellow mustard
- 1 tsp turmeric
- 1 tbsp dill, fresh or dried
- 4 slices Morning Star Soy Bacon, crubmled - optional
- 3 tbsp fresh parsley, chopped
*Note: Its ok if you don't have a grill. Simply boil the potatoes for about 10-15 minutes making sure they don't over cook and rinse under cold water before chopping and mixing with the other ingredients, or roast in your oven for about 30 minutes at 350 degrees. Cool before mixing with the other ingredients.
Wash the potatoes and wrap 8-10 at a time in foil packets. Add the potatoes to the middle of a sheet of foil and fold up around it. Place the foil packet on your heated grill. You'll grill them for about 15 minutes, then flip, and grill for another 15. Open the foil and check to make sure the potatoes are soft before removing from the grill. Leave the foil packets open and pop them in the refrigerator for another 15-20 minutes to cool completely.
Chop & Mix
In a large mixing bowl, add the green onions, bell pepper, lemon juice, dill pickles, turmeric, dill, parsley and cooked Morning Star Soy Bacon if you're using it. Slice the cooled potatoes in quarters and add to the mix. Scoop in the Vegenaise and yellow mustard and mix gently. You can eat this immediately (like I usually have to do) or refrigerate it an hour, or overnight if taking to a BBQ the next day.