Topped with bacon and balsamic, this grilled potato salad with red bell peppers pairs perfectly with grilled steak or chicken.
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1 pound (about 3 small) orange sweet potatoes, peeled, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 small (1/2 cup) red bell pepper, coarsely chopped
2 tablespoons Land O Lakes® Butter with Canola Oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
2 slices crisply cooked bacon, crumbled
Heat gas grill on medium or charcoal grill until coals are ash white.
Place sweet potatoes, onion and red pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with butter. Top with another 12-inch length of foil. Seal edges of foil by folding over twice.
Place aluminum foil packet onto grill. Grill, turning once, 15-20 minutes or until potatoes are tender.
Open packet carefully; drizzle balsamic vinegar; gently toss to coat. Sprinkle with crumbled bacon. Serve warm or at room temperature.
We recommend orange sweet potatoes for this recipe. Sweet potatoes are found in two varieties, white and orange. Orange sweet potatoes tend to be sweeter than the white variety.
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The flavors of the ingredients blend beautifully together!
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