Topped with bacon and balsamic vinegar, 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 with 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.
Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh.
Grilling isn't just for meat––include these grilled vegetable and grilled side dish recipes at your next barbecue.