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“We liked this Salads That Swing DINNER FIX
even better the
next day!”
– PAULA A. TYSON

Grilled Potato Salad

HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY AUNT-NAY
41 REVIEWS 1. Preheat an outdoor grill to medium
A no-boil potato salad? Yes! Grilling heat (325°F to 375°F) and lightly oil grate.
the spuds adds both flavor and ease. 2. Put potatoes in a bowl. Drizzle
with 2 Tbsp. olive oil; toss to coat.
6 medium red potatoes, Transfer to grill; grill, covered and turning
well scrubbed (2 lb.) occasionally, until tender, 30 minutes. Let
2 Tbsp. olive oil cool 15 minutes; cut into 1½ -inch pieces.
¼ cup apple cider vinegar 3. Whisk together vinegar, ¼ cup extra-
¼ cup extra-virgin olive oil virgin olive oil, the salt, pepper, garlic, and
1 tsp. kosher salt sugar in a large bowl. Add warm potatoes,
1 tsp. black pepper the bacon, spinach, green onions, and
1 clove garlic, chopped parsley; toss to coat. Serve at room
½ tsp. sugar temperature or chill, covered, up to 2 days.
6 slices cooked, crumbled bacon
3 cups baby spinach, pea shoots, armagazine.com/grilled-potato-salad
or your favorite microgreens HEALTHY GLUTEN-FREE
4 green onions, chopped PER 1¼ -CUP SERVING: 273 CAL; 17G FAT (3G SAT);
6G PRO; 26G CARB (3G FIBER, 3G SUGARS);
2 Tbsp. minced fresh parsley 360MG SODIUM

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