Grilled Potato Salad with Balsamic Dressing Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
6 medium red potatoes (about 1-1/2 pounds), quartered
2-1/4 teaspoons canola oil
3 cups fresh baby spinach
1 cup fresh or frozen corn, thawed
1/2 medium sweet red pepper, julienned
1/2 poblano pepper, seeded and julienned
1/2 medium red onion, thinly sliced
3 green onions, chopped
6 bacon strips, diced
3 garlic cloves, minced
2 shallots, minced
1/2 cup balsamic vinegar
2 tablespoons stone-ground mustard
1 teaspoon pepper
2 hard-cooked eggs, coarsely chopped
1/4 cup sunflower kernels
Instructions
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain; toss potatoes with oil.
Place potatoes in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or golden brown, stirring frequently. Transfer to a large salad bowl; add the spinach, corn, peppers and onions. Set aside.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add garlic and shallots; cook for 1-2 minutes or until tender. Stir in the vinegar, mustard and pepper. Bring to a gentle boil; cook and stir for 2-3 minutes or until slightly thickened.
Drizzle over potato mixture and gently toss to coat. Sprinkle with eggs and sunflower kernels. Serve immediately.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment