Potato Salad Should Always Be This Good!

April 15, 2014

Grilled potatoes make this salad a star!

(Serves 8-10)

6-8 Medium sized potatoes suitable for grilling cut into six equal wedges
2 Apples, preferably a tart variety such as Granny Smith, chopped coarsely
200 g Chopped bacon, fried and excess fat removed
250 ml or 425 g Mayonnaise (substitute yogurt for a low-fat alternative)
30 Chives, chopped finely
3 tbsp. Finely chopped fresh dill. Do not substitute dry.
1 tbsp. Apple cider vinegar
1 tsp. Salt or to taste
Freshly cracked black pepper
Extra virgin olive oil


  • Prepare the potato wedges by lightly coating them with olive oil and salt.
  • Grill over medium-high heat until cooked, approximately 20 minutes turning 3 to 4 times.
  • Allow to cool and mix with all other ingredients.

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