Ree Drummond's Grilled Potato Salad The Pioneer Woman

Name: Ree Drummond's Grilled Potato Salad The Pioneer Woman
Total time: 60 min
Ingredients: 3 lb Potato, halved; Salt; 2 tbsp Olive oil; 1 tbsp Rosemary, minced; 3 cloves Garlic, minced; 1 Onion, sliced; 1 Bell pepper, quartered; ⅔ cups Mayonnaise; ⅓ cups Sour cream; 2 tbsp Buttermilk; 2 tbsp Parsley, chopped; 1 tbsp Dill, chopped; 2 tsp Chive, chopped; 2–3 dashes Worcestershire sauce; Vinegar; Hot sauce; Black pepper, ground; 8 slices Bacon, cooked chopped; 3 Scallion, sliced thinly

By Food Network · 60 min

Ingredients

Potato · halved3 lb
Salt
Olive oil2 tbsp
Rosemary · minced1 tbsp
Garlic · minced3 cloves
Onion · sliced1
Bell pepper · quartered1
Mayonnaise⅔ cups
Sour cream⅓ cups
Buttermilk2 tbsp
Parsley · chopped2 tbsp
Dill · chopped1 tbsp
Chive · chopped2 tsp
Worcestershire sauce2–3 dashes
Vinegar
Hot sauce
Black pepper · ground
Bacon · cooked chopped8 slices
Scallion · sliced thinly3

Instructions

Boil the halved potatoes in well-salted water over medium-high heat until tender, 8 to 10 minutes. Drain and let them cool for 5 to 7 minutes.
Heat a grill pan over medium-high heat. Toss the potatoes with the olive oil, rosemary, garlic, onion and red bell pepper, then grill until well browned, 2 to 3 minutes per side.
Move the grilled potatoes and vegetables to a large bowl.
In a jar, shake the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper until smooth.
Pour the dressing over the potatoes, add the chopped bacon, and toss to coat. Sprinkle with scallions and serve.

Summarized from Food Network's video. Watch it for the details.

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