Michael Symon's Herbaceous Potato Salad | Symon Dinner's Cooking Out

Michael and Liz load up their creamy potato salad with crisp bacon, scallions, parsley, dill and celery to create a tangy summer side! #MichaelSymon #SymonDinners #FoodNetwork #PotatoSalad Get the recipe ▶ https://foodtv.com/3qiRfay Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Herbaceous Potato Salad RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 1 hr 10 min Active: 30 min Yield: 4 servings Ingredients 2 pounds baby red potatoes, halved Extra-virgin olive oil, for cooking Kosher salt and freshly ground black pepper 1 pound thick-cut bacon, diced 1 cup mayonnaise 1/4 cup apple cider vinegar 1 teaspoon Dijon mustard Zest and juice of 1 lemon 1 cup finely chopped celery 1/4 cup finely chopped fresh dill 1/4 cup finely chopped fresh parsley 1/4 cup finely sliced scallions (about 4 scallions) Directions Set up a grill for even high heat by building the coals evenly on the bottom of your grill. In a mixing bowl, toss the potatoes with 1/4 cup olive oil. Sprinkle well with salt and pepper. Lay out a double sheet of foil in a crisscross and place the potatoes on the middle of it. Gather up the sides to create a foil packet, adding 1/4 cup water before sealing. Place on the grill and steam until cooked through, 15 to 30 minutes. Place a cast-iron pan on the grill and let get hot. Add a drizzle of olive oil along with the bacon. Cook, stirring occasionally, until the bacon is fully rendered and crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. (Save the bacon fat for future use! Eggs are delicious when fried in bacon fat. Once the bacon fat is cool, transfer it to a mason jar and store in your refrigerator.) To a mixing bowl, add the mayo, vinegar, mustard, lemon zest and juice and whisk to combine. Season with salt and pepper. Add the cooked potatoes while still warm, and toss to combine. The potatoes are going to soak up all that dressing. Add the crispy bacon and the celery, herbs and scallions. Gently mix to combine. (You can also add a splash of that bacon fat for the extra bacon flavor.) Serve! If not serving right away, keep in the refrigerator until ready to serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Michael Symon's Herbaceous Potato Salad | Symon Dinner's Cooking Out | Food Network https://www.youtube.com/watch?v=PDBrmzAglpE