Grilled Potato Salad

I am experimenting a lot this summer when it comes to the grill as I am on a mission to try to grill everything. Obviously I am no pioneer, but stretching my culinary inventiveness can only make me a better cook and give me more to share. I have always grilled tons of vegetables. Any and all, a little olive oil, salt, pepper and you can serve them with anything. I was making burgers for dinner the other night and thought about how to make a better potato salad. Not one to shy away from any side, I thought I could make potato salad a little differently and healthfully. This only has a few ingredients, but has great flavors, and the delicious char that only the grill can give you. It is tangy, a little sweet, and the potatoes provide the creaminess instead of hundreds of calories of mayo. So far the inventiveness is paying off.

Grilled Potato Salad
Forks & Amusement 2011
serves 6

12 red medium potatoes, halved
2 red bell peppers, cut in quarters
5 scallions
4 tablespoons olive oil, divided
salt and pepper
2 shallots or garlic cloves, minced
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar or any white vinegar
2 teaspoons honey
1 tablespoon chopped fresh herbs like chive, thyme, or cilantro

Bring a pot of salted water to boil. Add the potatoes and cook for 15-20 minutes, until just tender. Drain.

Heat grill to medium-high heat.

Brush the potatoes, bell peppers, and scallions all over with oil and sprinkle with salt and pepper.

Add potatoes to the grill, cut side down, and grill for 6 minutes. Add the peppers and scallions and cook for an additional 6 minutes, turning once. Potatoes should be tender, but not mushy. Remove from grill to cool.

In a small bowl, whisk together the shallot, mustard, vinegar, honey, and salt and pepper to taste. While whisking, stream in 2 tablespoons of olive oil to combine. Taste and adjust for seasoning.

Once vegetables are cool enough to handle, cut the heads off the scallions and roughly chop. Cut potatoes in quarters and roughly chop the peppers. Combine in a serving bowl and pour dressing over. Toss to combine well. Top with fresh herbs. Serve warm or room temperature.


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