Sometimes it’s good to buck tradition. This recipe breaks away from the creamy cold potato salad and tests the theory that “everything is better on the outdoor grill.” This recipe, which I originally created for SOUTHERN LIVING magazine in 2009, answers the question with a resounding “Absolutely!” Grilled Potato Salad starts with traditional ingredients such as potatoes, onions, mayonnaise, and mustard but takes an unfamiliar twist by utilizing a complex dry rub, which adds a vibrant punch of flavor. This unique recipe will draw raves served hot off the grill but is also good eatin’ out of the fridge the next day.

　　

Ingredients

serves 4 to 5

　　8 slices bacon

　　4 medium red-skin potatoes, diced into 3/4 inch cubes (5 cups)

　　1 large white onion, cut into thick strips

　　

Dry Rub

2 teaspoon salt

　　1 1/4 teaspoons black pepper

　　1 teaspoon paprika

　　1 teaspoon garlic powder

　　1/4 teaspoon dried thyme

　　1/4 teaspoon dried rosemary

　　1/8 teaspoon celery seed

　　

Dressing

5 1/2 tablespoons mayonnaise

　　2 tablespoons Dijon Mustard

　　2 teaspoons Worcestershire Sauce

　　

Step 1

In a large pan, fry the bacon. Remove the bacon from grease and set aside. Add the diced potatoes and onion to the bacon grease and stir until thoroughly coated. In a small bowl combine the dry rub ingredients and mix well. Add to the potatoes and onion and stir until coated.

　　

Step 2

Build a charcoal and/or wood fire for direct grilling. Pour the potatoes and onion into a slotted grill basket. Grill directly over the coals (approximately 450°F) on a covered grill for 30 minutes, stirring well every 5 minutes until the potatoes soften. Remove the potatoes and onion from the grill and place them into a medium-size bowl. Crumble the bacon and add it to the bowl.

　　

Step 3

In a small bowl combine the dressing ingredients and mix well. Pour the dressing over the potato and onion mixture and stir. Serve warm.

　　

Cooking Method

Step 4

Direct heat

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.