My husband and I took this week off work for a stay-cation. As our (un)luck would have it, we’re setting record temperatures here in Kansas, and it’s too hot to do anything but sit on an air-conditioner vent and eat ice cubes. Plans for the zoo and mini-golf? Not happening.
It was 111 degrees here on Sunday. No joke. I’m pretty sure it’s not supposed to be that hot anywhere outside of the Mohave Desert. Maybe not even there.
So, not being in the kitchen is top on my priority list this week, at least not while the oven and/or stove is on. Am I cooking everything I possibly can on the charcoal grill? Absolutely.
Grilled Potato Salad (click to print)
- 1 1/2 pounds small red potatoes, quartered
- 1 small onion, thinly sliced
- 1 green bell pepper, cut into strips
- 4 bacon slices
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 2-3 garlic cloves, minced
- salt and pepper, to taste
In a heavy-duty aluminum foil tray, pile in your potatoes and veggies. Drizzle with olive oil, and place bacon slices on top.
Grill over medium to high heat for approximately 15 to 20 minutes, or until vegetables are tender.
While vegetables cook, whisk together vinegar, broth, vegetable oil and garlic.
Place grilled vegetables in a large bowl, and crumble bacon slices over the top. Shake vinegar dressing to mix and pour over veggies. Serve immediately, or cover and chill until ready to serve.