Grilled yukon gold potato salad with basil & bacon

  • 8 large Yukon Gold potatoes, cooked, peeled and sliced ½-inch thick
  • ½ lb. sliced bacon, cooked until crispy, fat reserved
  • 3 tbsp. Balsamic vinegar
  • 2 tsp. Brown sugar
  • ½ cup extra virgin olive oil
  • 1 tsp. Salt (or to taste)
  • freshly ground pepper, to taste
  • ¼ cup chopped fresh chives
  • ½ cup chopped fresh basil

Chop the bacon roughly and set aside. In a large serving bowl mix together the vinegar, brown sugar, olive oil, salt, pepper and chopped herbs. Lightly brush potato slices with bacon fat on both sides. Grill over a hot grill (gas or charcoal) until nicely marked and heated through, approximately 4 minutes per side depending on heat level of grill. Place grilled potato slices in a large, covered bowl as they finish grilling. When all the potato slices have been grilled, add them to the serving bowl with the vinaigrette ingredients and the chopped bacon. Quickly toss together till evenly mixed. Serve warm as an accompaniment to grilled meats and/or vegetables. Makes 8 servings.