Enjoy this recipe for Summer Grilled Potato Salad from Nani's Cucina at the West Shore Farmer's Market.
5 lbs. mini baby potatoes (gold, purple, fingerling), diced, sliced, rough chopped to your liking.
4 pints grape tomatoes, any color. Keep some whole and half some.
4 ears fresh sweet corn (you can grill the ears or do them in the microwave wrapped in a wet paper towel for 2 minutes per ear).
1 lb, bacon (any type - smoked, maple, thick-cut)
2 bunches scallions, both white and green parts, sliced into small pieces
1 1/2 cups sherry vinegar
3/4 cup EVOO or vegetable oil
2 Tbsp. kosher course salt
2 Tbsp. table grind pepper
1 Tbsp. granulated garlic (or fresh chopped garlic)
1 Tbsp. red pepper flakes
1 Tbsp. sugar
8 oz. crumbled Gorgonzola or Feta cheese
1. Heat grill.
2. Place sliced potatoes in aluminum grilling pan. Add vinegar, oil, salt and pepper and toss all together. Put bacon on top in strips and place on grill.
3. Close grill cover and cook on high for 10-12 minutes. Stir, reduce heat to medium and close grill. Cook for another 10-15 minutes or until potatoes can be easily pricked with a fork.
4. Add a good final splash of vinegar while potatoes are still hot then remove from grill. Cool and add tomatoes, corn and scallions. Adjust for salt and pepper. Add cheese if you’d like.
Dish can be kept in refrigerator, covered tightly, for one week. The longer the dish sits, the better it gets, because the vinegar keeps marinating the potatoes and tomatoes.