The end of summer is closing in on us, and so is the grilling season. So most of us will try to make the best of the remaining warm weather and hold Labor Day family barbecues and get-togethers.
And, what is a barbecue without potato salad? This recipe for Hot Bacon Potato Salad is great for your Labor Day dinner because it can be cooked right on the grill, along with your favorite meat.
If you’d like to add a special touch to your picnic meal, you could try this Bacon Cheddar Grilled Sourdough Bread, too. Both can be made on either a charcoal grill or a gas grill.
HOT BACON POTATO SALAD
5 unpeeled medium potatoes (about 1 1/2 pounds)
8 slices of bacon, crisply cooked and crumbled
3 green onions (about 3 tablespoons), finely sliced
2 medium stalks celery (1 cup), finely chopped
1/2 cup mayonnaise or salad dressing
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 teaspoon ground pepper
Heat enough water to cover potatoes in a 3-quart saucepan. Add potatoes. Cover and heat to boiling, reduce heat to low. Simmer about 25 minutes or until potatoes are tender, then drain. Cut potatoes into 1/4-inch slices.
Heat coals or gas grill. Mix potatoes, bacon, onions and celery in large bowl. Mix remaining ingredients in separate bowl; then pour over potatoes and toss thoroughly.
Place mixture in an 8-by-8-by-2-inch aluminum foil pan, cover with foil and grill 4 inches from medium heat for 20 minutes, stirring once. Makes 4-6 servings.
BACON CHEDDAR GRILLED SOURDOUGH BREAD
1 (1-pound) loaf sourdough bread
3 tablespoons margarine or butter, softened
6 ounces (1 1/2 cups) shredded sharp Cheddar cheese
4 slices bacon, crisply cooked, drained and crumbled
2 tablespoons chopped fresh parsley (optional)
Heat grill. Cut loaf into 1-inch slices. Lightly spread one side of each slice of bread with margarine. Place margarine side down, on ungreased cookie sheet. Sprinkle cheese, bacon and parsley evenly on bread slices.
When ready to barbecue, place slices, margarine side down, directly on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium high coals. Cook 4 to 6 minutes until bottom of bread is toasted and cheese is melted. Makes 8 servings.
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