Grilled Red Potato Salad with Bacon Basil Dressing

• Gluten free

• Meat

  • 4 strips Bacon

• Produce

  • 3 tbsp Basil, fresh
  • 1 1/2 lbs Red potatoes

• Condiments

  • 1 tbsp Agave syrup
  • 1 tbsp Dijon mustard
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 4 strips bacon
• 1-1/2 lbs red potatoes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons fresh basil
• 1 tablespoon Dijon mustard
• 1 tablespoon agave syrup
• Salt and pepper to taste
• 1-1/2 lbs red potatoes, quartered
• 1 tablespoon olive oil
• DRESSING:
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon agave syrup
• 3 tablespoons minced fresh basil
• 4 strips bacon, cooked and finely diced
• Salt and pepper to taste

Directions

• Place quartered potatoes in a medium pot and cover with water. Bring potatoes to a boil over medium-high heat. Reduce heat to medium and let potatoes simmer 10-15 minutes until just slightly tender, yet slightly firm. Drain potatoes and let cool slightly. Once cooled, lightly brush olive oil over potatoes.
• Heat a grill to medium-high heat. Place potatoes on tin foil and grill 8-10 minutes, turning occasionally until potatoes are slightly charred and tender when poked with a fork. Remove potatoes from grill and transfer to a serving bowl.
• Make the dressing: In a small bowl, whisk oil, lemon juice, mustard, and agave until smooth. Stir in basil, cooked bacon, and season with salt and pepper to taste.
• Pour dressing over grilled potatoes and gently toss to coat. Chill salad until ready to serve. Enjoy!

Nutrition