Grilled 'tater salad

This Grilled Potato Salad from Southern Living was OMG amazing the other night (make sure you do the rub and the dressing) :) oh and put the bacon on LAST not while stirring the potatoes and onions in the bacon grease. Oh yes, it involves bacon grease. Baaaaad for you but tastes so yummy.

edited to add recipe, in case the interwebs eat it ;)

Grilled Potato Salad

Yield
Makes 4 to 5 servings

Ingredients
8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
1 large white onion, cut into 1/2-inch-thick strips
Potato Salad Dry Rub
Potato Salad Dressing
Garnish: chopped fresh parsley
Preparation
1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.

3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.


Potato Salad Dry Rub

Yield
Makes about 2 Tbsp.

Ingredients
2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/8 teaspoon celery seeds
Preparation
1. Stir together all ingredients. Store in an airtight container up to 1 month.


Potato Salad Dressing

Yield
Makes about 1/2 cup

Ingredients
5 1/2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
Preparation
1. Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.

Amazing Filet Mignon

Smothered Filet Mignon on allrecipes.

I cooked it exactly as written (hot side vs side to melt cheese on), and used "regular" dijon mustard instead of grainy like the person who submitted it then reviewed it said. I also used less onion (Chris isn't a huge onion fan), pretty much just 2 slightly larger than a golfball ones and used gorgonzola instead of blue cheese. Dad and Chris both commented multiple times how tasty it was. I even loved it and I'm not a huge meat eater. It was very tender, very yummy. Costco filets yay!

Purdue Strawberry Pretzel Salad

I clipped this out of our alumni magazine awhile ago, I love this stuff and lived on it in college on weeks where the food was scary but this was in the salad bar ;)

Yes I realize "salad" is not really how one would describe this, but its so good, lets pretend its a good for you salad.

Purdue University Residences Pretzel Salad

9-oz bag of pretzel sticks, broken into ¼ inch pieces
½ cup margarine, melted
3 Tbsp granulated sugar
8-oz package of cream cheese, softened
1 cup granulated sugar
8-oz container whipped topping (thawed)
.6-oz package strawberry gelatin
2 cups boiling water
16-oz package strawberries, frozen and sliced

Mix pretzels, margarine, and first amount of sugar. Press into a 9x13 pan. Bake 10 minutes in a 350 oven. Let cool.
Mix cream cheese and second amount of sugar until smooth. Fold in whipped topping. Spread over crust. Refrigerate.
Combine water and gelatin until dissolved. Add strawberries (do not drain) and refrigerate until partially set.
Gently pour strawberry mixture over cream cheese layer and chill until set, about 4-6 hours.