GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
- In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
- Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
- Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.
GRILLED POTATO SALAD WITH BACON VINAIGRETTE
Steps:
- For the dressing: Put the bacon into a large nonstick skillet over medium heat and line a plate with paper towels. Cook the bacon, turning occasionally, until golden brown and crispy, 10 to 12 minutes. Transfer the bacon to the lined plate and transfer the bacon fat to a small mixing bowl. Add the mustard, sugar and vinegar to the warm fat and squeeze in the juice from the lemon half. Whisk to combine and season with black pepper. Set aside in a warm place.
- For the potatoes: Preheat the grill over medium heat.
- Place the potatoes in an even layer in a microwave-safe baking dish. Pour in 1/4 cup water and cover tightly with plastic wrap. Steam the potatoes in the microwave on high power until just slightly tender, about 3 minutes. Remove the potatoes and discard any water that remains.
- Place the potatoes in a large mixing bowl with the whole scallions. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss the vegetables to evenly coat in the oil.
- Place the potatoes on the grill, cut-side down. Grill the potatoes until tender and caramelized, 7 minutes on each side. Meanwhile, place the scallions on the coolest area of the grill and cook, watching them closely to prevent charring, 1 to 2 minutes on each side. Remove the scallions from the grill and set aside. Remove the potatoes from the grill and place in a large mixing bowl.
- Cut the grilled scallions into 1-inch pieces and place in the bowl with the potatoes. Crumble the cooked bacon into the bowl. Add the parsley and some sea salt and drizzle generously with the warm bacon dressing, then toss to coat.
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED POTATO SALAD
No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!
Provided by Aunt-Nay
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
- Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
- Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g
HOT POTATO SALAD WITH SCALLION VINAIGRETTE
You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
- In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.
GRILLED POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
- Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
- Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
- Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.
CUBAN POTATO SALAD WITH SCALLION VINAIGRETTE
Steps:
- Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.
- In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives.
- Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated.
CREAMY GRILLED POTATO SALAD
To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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