Dutch Oven Potato Salad

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Prepare bbq charcoal for direct heat grilling at medium temperature 350-450 degrees.

In a large skillet heat 2 tbsp extra virgin olive oil over medium heat. Saute green bell pepper, sweet onion and garlic 15-17 minutes or until golden brown.

In a small mixing bowl whisk together mayonnaise, red wine vinegar, lemon juice, grainy stone ground mustard, salt and ground black pepper.

In a large mixing bowl whisk together enough water to cover potatoes with 1 tbsp salt. Peel potatoes and slice to desired thickness with mandolin and place to soak in salted water. When ready to use drain and rinse.

Line dutch oven with foil brush bottom and sides with 1 tbsp extra virgin olive oil. Place 2 tbsp mayonnaise mixture into dutch oven and brush across bottom and up sides. Layer 1/3 of potatoes across bottom of dutch oven and brush with 1/3 mayonnaise mixture. Next layer with 1/2 chopped bacon, 1/2 chopped eggs, 1/2 pepper and onion saute and 1/3 oregano. Repeat layers, then with final layer of potatoes brush with mayonnaise mixture, garnish with remaining oregano, chives and dust with smoked paprika.

Place lid on dutch oven, when coals are ready place on bbq for direct heat grilling. Cook for 1 hour to 1 hour and 15 minutes or until potatoes are tender. When tender remove from heat, remove lid, using foil as handles remove from dutch oven and let rest 5-10 minutes before serving.

Chef's Note & Story

My personal first dutch oven and also grilled potato dish, my brother and I made for a County Fair tri-tip steak and potato challenge. Thinking about trying sugar in the mayonnaise dressing the next time I make this dish.