Step 1Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.

Step 2Meanwhile, cook the bacon in a large skillet over medium heat, turning occasionally, until crispy, 5 to 7 minutes. Remove to a paper towel–lined plate. Let cool, then roughly chop.

Step 3Preheat a grill or grill pan to medium-high and oil the grates. In a large bowl, toss the cooled potatoes with the olive oil, rosemary, garlic, onion, red bell pepper, ½ teaspoon pepper, and ½ teaspoon salt. Grill the potatoes and vegetables until nicely browned, 2 to 3 minutes per side. Transfer the potatoes to a clean large bowl. Transfer the peppers and onions to a cutting board, cut into bite-size pieces, then add to the potatoes.

Step 4Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to a mason jar. Secure the lid and shake until well combined.

Step 5Pour about three-quarters of the dressing over the potatoes and toss to coat. Fold in the chopped bacon and sprinkle over more parsley, dill, and chives. Add more dressing if desired.

Grilled Potato Salad

Ingredients

Directions

Salads