Warm Potato Salad with Creamy Goat Cheese and Crispy Bacon
Serves: Serves 4
  • 4 slices smoked bacon
  • 680g (1.5lb) baby new potatoes
  • 100g (3.5oz) soft, unripened goat cheese, crumbled
  • ½ tsp Himalayan salt
  • ½ tsp freshly ground black pepper
  • 2-3 tsp chopped fresh thyme
  • 2 green onions, sliced
  1. Preheat your outdoor grill to 400°F
  2. Dice the bacon and cook it over medium heat until it’s nice and crispy. Then, with the help of a slotted spoon, remove the cooked bacon to a plate that’s been lined with paper towels to absorb excess fat. Keep the fat that’s in the pan for ulterior use or discard it.
  3. Wash and cut the potatoes into halves or quarters, depending on their size. You want all your pieces to be relatively equal and to fit in the mouth in one bite.
  4. Place the potatoes on a double layer of aluminum foil, sprinkle with salt, pepper and chopped fresh thyme. Next, distribute about three quarters of the goat cheese and crispy bacon over the potatoes (save some of both to garnish the salad later) and cover with another double layer of aluminum foil. Fold all four edges onto themselves 2 or 3 times to make sure they are completely sealed.
  5. Place the pouch directly on the grill, close the lid and cook for 25 minutes.
  6. Carefully remove the packet from the grill and allow your potato salad to cool for a few minutes; then carefully tear the foil open, let the steam escape for a few more minutes and transfer your salad to a serving bowl.
  7. Garnish with the remainder of the cheese and crispy bacon, as well as the sliced green onions and a little bit more chopped fresh thyme.
  8. While this salad is meant to be served warm, it’s also excellent at room temperature and any leftovers can be enjoyed cold, right out of the ice box.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/warm-potato-salad/