Grilled Potato Salad
This grilled potato salad requires no boiling or peeling potatoes which is perfect for summertime. Plus, it's mayo-free, making it a light and tasty change from traditional potato salads. 
red potatoes
2
pounds
extra-virgin olive oil
2
tablespoons
extra-virgin olive oil
½
cup
apple cider vinegar
1
tablespoon
kosher salt
1
teaspoon
ground black pepper
1
teaspoon
garlic, chopped
1
clove
white sugar
½
teaspoon
cooked bacon, chopped
6
slices
green onions, chopped
4
minced fresh parsley
2
tablespoons
 Preheat the grill for medium heat and lightly oil the grate.
  Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
