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Ingredients
6 medium red potatoes,
well scrubbed (2 lb.)
2 Tbsp. olive oil
¼ cup apple cider vinegar
¼ cup extra-virgin olive oil
1 tsp. kosher salt
1 tsp. black pepper
1 clove garlic, chopped
½ tsp. sugar
6 slices cooked, crumbled bacon
3 cups baby spinach, pea shoots,
or your favorite microgreens
4 green onions, chopped
2 Tbsp. minced fresh parsley
Directions
1.Preheat an outdoor grill to medium heat (325°F to 375°F) and lightly oil grate.
2. Put potatoes in a bowl. Drizzle with 2 Tbsp. olive oil; toss to coat. Transfer to grill; grill, covered and turning occasionally, until tender, 30 minutes. Let cool 15 minutes; cut into 1½ – inch pieces.
3. Whisk together vinegar, ¼ cup extravirgin olive oil, the salt, pepper, garlic, and sugar in a large bowl. Add warm potatoes, the bacon, spinach, green onions, and parsley; toss to coat. Serve at room temperature or chill, covered, up to 2 days.
