I had a version of this recipe at a recent gathering. I 'twisted' the gal's arm for the recipe, and then added my own grilled tater twist to it. This is very simple and tasty!
5 lbs of red potatoes (seasoned with evoo, salt & pepper)
1 big vidalia
10 baby dill pickles (more or less to your taste or size of pickles)
12 hard boiled eggs
6 chopped strips of bacon (Well, Uhhhh ... I used an entire 12 oz package of center cut)
1 cup Canola Oil
1 cup Apple Cider Vinegar
1/4 cup of the dill pickle juice (more to your taste)
3 Tablespoons of sugar (more to your taste)
Lots of CBP to taste.
Grill the Red Skins at 350* till a steak knife slides through easily, remove them and allow them to completely cool in the fridge. Slice evenly with skins on. Course chop the onion. Slice the baby dills about the same width of the potato slices. Chop the bacon in to pieces. Quarter the eggs, but save a few for garnishing. Add these in a tray ... and DO NOT FOLD YET.
In a seperate bowl wisk the oil, vinegar, sugar and pickle juice up.
Pour wet ingredients over the 'dry' and gently fold. Let set in the fridge over night to meld the flavors and firm up the oil, fold ingredients another time or two before serving. I made this on Friday night for a gathering Sunday afternoon because everybody knows its always better the next day! Heres some pics to see what it looks like.
Grilled Red Skins
The final product
5 lbs of potatoes almost filled two 'half size' aluminum pans
** Nothing beats Dutchs Baked Beans!!**
** sorry for big pic's**
5 lbs of red potatoes (seasoned with evoo, salt & pepper)
1 big vidalia
10 baby dill pickles (more or less to your taste or size of pickles)
12 hard boiled eggs
6 chopped strips of bacon (Well, Uhhhh ... I used an entire 12 oz package of center cut)
1 cup Canola Oil
1 cup Apple Cider Vinegar
1/4 cup of the dill pickle juice (more to your taste)
3 Tablespoons of sugar (more to your taste)
Lots of CBP to taste.
Grill the Red Skins at 350* till a steak knife slides through easily, remove them and allow them to completely cool in the fridge. Slice evenly with skins on. Course chop the onion. Slice the baby dills about the same width of the potato slices. Chop the bacon in to pieces. Quarter the eggs, but save a few for garnishing. Add these in a tray ... and DO NOT FOLD YET.
In a seperate bowl wisk the oil, vinegar, sugar and pickle juice up.
Pour wet ingredients over the 'dry' and gently fold. Let set in the fridge over night to meld the flavors and firm up the oil, fold ingredients another time or two before serving. I made this on Friday night for a gathering Sunday afternoon because everybody knows its always better the next day! Heres some pics to see what it looks like.
Grilled Red Skins
The final product
5 lbs of potatoes almost filled two 'half size' aluminum pans
** Nothing beats Dutchs Baked Beans!!**
** sorry for big pic's**