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Grilled Potato Salad with Bacon and Swiss

Prep Time: 15

Cook Time: 22

Serves: 8 servings

Ingredients

• Nonstick cooking spray
• 4 lbs. baby red and baby yellow potatoes (2 lbs each), washed, dried and halved
• 1-1/3 cups olive oil, divided
• 1/4 cup finely chopped fresh thyme, divided
• 1 tsp. each coarse salt and ground pepper
• 1/2 cup white wine vinegar
• 3 Tbsp. Dijon mustard
• 1/4 cup crumbled bacon (6-8 slices)
• 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese, divided
• 6-8 romaine or leaf lettuce leaves, optional

Directions

• Coat grate with cooking spray. Preheat grill to medium to medium-high heat.

• Precook potatoes in a pot of boiling salted water for about 5-7 minutes. Drain and cool slightly in a large mixing bowl; toss with 2/3 cup olive oil, 2 Tbsp. thyme, salt and pepper. Place in a grill basket or thread onto skewers and place on grill. Cook approximately 12-15 minutes, shaking basket or turning skewers until tender and browned on all sides.

• For dressing, mix together 2/3 cup olive oil, vinegar, 2 Tbsp. thyme, mustard and bacon. Whisk in 3/4 cup cheese.

• Toss potatoes with dressing. Line a salad bowl or platter with lettuce, if desired. Top with potato salad. Sprinkle remaining 1/2 cup cheese on top.