- 15 minutes
- 25 minutes
Want to impress at your next cookout? Take your grilling skills to the next level with this bacon, asparagus, and potato salad!
- Cook bacon pieces over medium-low heat in a non-stick skillet until crispy. Transfer bacon bits to a plate lined with paper towels. Pour 2 – 3 tablespoons of bacon drippings from pan into a mixing bowl. Whisk in malt vinegar and Dijon mustard. Set aside.
- Preheat grill over high heat. Thoroughly toss the potato slices, asparagus, and scallions in canola oil to ensure they will not stick to the grill. The veggies will cook at different speeds, so cook them in stages or keep an eye on them and take them off the grill as they finish. The scallions will cook in about 2 minutes, the asparagus in about 4 minutes, and the potatoes in about 8 – 10 minutes (or until fork tender). Flip the potatoes about halfway through.
- Once the veggies are cooked, slice the grilled asparagus and scallions into 1-inch pieces and combine with the grilled potatoes and bacon bits in a large mixing bowl. Toss the potato mixture with the vinaigrette from step 1. Transfer to a platter and serve warm or at room temperature.