Skillet Potato Salad

This is a 2009 Southern Living recipe for "Grilled Potato Salad" that I tweaked just a bit.

8 bacon slices
10 - 12 red potatoes, quartered
large white onion, sliced into 1/2" wide chunks

Potato Salad Dry Rub - mix all ingredients together
     2 tsp salt
     1 1/4 tsp pepper
     1 tsp paprika
     1 tsp garlic powder
     1/4 tsp dried thyme
     1/4 tsp dried crushed rosemary (I just crushed my regular rosemary as best I could.)
     1/8 tsp celery seeds (I didn't have these, so I left them out.)

Potato Salad Dressing - mix all ingredients together
     5 1/2 tbsp mayonnaise (substitute: greek yogurt)
     2 tbsp dijon mustard (i used a whole grain dijon mustard)
     2 tsp Worcestershire sauce

Of course, I used my cast iron skillet.

Cook the bacon until crisp, remove to drain but reserve the drippings in the skillet.
Add the potatoes, onion, and dry rub to the hot drippings.  Stir to coat.
Cook on medium high until the potatoes are tender, about 30 minutes.
Crumble the bacon.
Transfer the potato mixture to your large serving bowl.
Add the dressing and bacon crumbles, toss to coat.
Serve warm.

I made this for a family dinner - everyone went nuts for these potatoes and were even negotiating for the last bites!  Nic like it so much that he requested them the very next night!  I was out of mayo for round two and used the greek yogurt instead - it was good!  It was way easier using the skillet than having to transfer to the grill, so I definitely prefer this method.  I served it with bbq chicken and broccoli salad!