2 pounds Yukon gold potatoes (6 medium)
1 tbsp olive oil
1/3 cup white balsamic vinegar
1/3 cup olive oil
1 tbsp snipped fresh sage
1 tbsp Dijon-style mustard
1 tsp maple syrup
1 clove garlic, minced (add more!)
1/4 tsp salt
1/8 tsp ground black pepper
2 cups fresh baby spinach
4 slices bacon, crisp-cooked, drained, and crumbled (c'mon! only 4 slices - add more!)
2 hard-cooked eggs, coarsely chopped (throw in a couple extra!)
1/4 cup finely chopped red onion
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Rub potatoes with the 1 tbsp of oil.
For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place potatoes on grill rack. Cover and grill for 50-60 minutes or until potatoes are tender. i.e. Bake the potatoes on the BBQ.
Meanwhile, for vinaigrette, in a screw-top jar, combine vinegar, the 1/3 cup oil, sage, mustard, maple syrup, garlic, salt and pepper. Cover with lid and shake well. Set aside.
Remove the potatoes from the grill; cool slightly. Coarsely chop potatoes. Transfer potatoes to an extra-large bowl. Stir in spinach, bacon, hard-cooked eggs, and red onion. Drizzle with vinaigrette; toss gently to coat. Makes 8 to 10 servings.