Grilled Potato Salad With Bacon And Mushrooms

• 1 lb. small new red potatoes
• 1 lb. small new white potatoes
• 3 tbsp olive oil
• 8 oz. double-smoked bacon, in one piece and cut into lardons
• (you may also use thick-sliced bacon)
• 2 cups. small green beans
• 1 each red pepper, cut julienne
• 1 each yellow pepper, cut julienne
• 1/4 cup. shallots, thinly sliced
• 1/2 cup. green onions, chopped
• 4 tbsp Italian flat leaf parsley, chopped
• 1 cup pecan halves
• 1-1/2 cups Mayonnaise, mixed with 1 tbsp. fresh lime juice.
• 6 oz. Parmesan cheese, shaved
• Salt and freshly ground pepper to taste

1. Cook the potatoes in salted water for 10 - 12 minutes until just tender, do not overcook or the potates will fall apart on the grill. Drain. Toss potatoes wit olive oil and season with salt and pepper. Place potatoes in a grill basket over medium-heat and grill for 3 - 5 minutes until lightly charred, turning occasionally.
2. In a small skillet, cook the bacon until crisp. Drain on paper towel.
3. Cook green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain.
4. Saute mushrooms in small batches in butter until browned.
5. Place potatoes in a large serving bowl, Add bacon, mushrooms, peppers, shallots, green onions,green beans, chopped parsley and pecans. Toss with mayonnaise mixture. Season with salt and freshly ground pepper.
6. Dizzle shaved parmesan on top.

new red potatoes, potatoes, olive oil, bacon, bacon, green beans, red pepper, yellow pepper, shallots, green onions, parsley, pecan halves, mayonnaise, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/grilled-potato-salad-with-bacon-and-mushrooms-1204506 (may not work)