Grilled Potato Salad and Herb Dressing
Smokey, crispy potatoes topped with crumbled bacon, grilled onions and a fresh delicious chimichurri herb dressing. Comes together in minutes using the instant pot and a quick grill.
Servings: 6 servings
- 1.5-2 lb fingerling potatoes or baby potatoes
- ¼ red onion sliced long
- 3 pieces bacon cooked and crumbled
- ½ cup olive oil
chimichurri herb dressing
- ¼ cup parsley
- ¼ cup cilantro
- 2 tbsp fresh oregano
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves
- ½ teaspoon sea salt
- ½ shallot optional
Wash potatoes. Place in instant pot with 1 cup water and cook high pressure 4 minutes, quick release. OR boil potatoes for 5-7 minutes, just until they are fork tender.
Cut potatoes in half and rub generously with olive oil.
Take red onion and slice, 2 slices, keeping rings together. rub both sides with olive oil.
Pre-heat grill on high heat for about 5 minutes. Turn down heat to med/med-high and place potatoes flat side down on grate. allow to cook for about 3-5 minutes. until the skin becomes crispy but not burnt. Turn the onion halfway through. Remove onion when soft.
chop onion. Cook and chop bacon. Toss potatoes with 2-3 TBS of the dressing, onion and bacon while hot. Serve immediately.
Mince all herbs and garlic, and wisk vigorously with the red wine vinegar, salt and olive oil for 1 minute. Allow to sit for at least 1 hour before tossing with potatoes. Add about 2 tablespoon of dressing to the potatoes, bacon, and onion. Toss. Save remainder of dressing for salads, veggies or grilled meat!
If desired you can add all dressing ingredient into blender and lightly blend until ingredients are minced to desired coarseness.
Calories: 463kcal | Carbohydrates: 22g | Protein: 4g | Fat: 40g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 277mg | Potassium: 547mg | Fiber: 3g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 26.6mg | Calcium: 45mg | Iron: 1.9mg