Dots French Style Grilled Potato Salad Food

GRILLED POTATO SALAD

Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

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.

GRILLED POTATO SALAD

Grilled Potato Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice, from one medium lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus shaved for garnish
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

FRENCH STYLE GRILLED POTATO SALAD ALA BOBBY FLAY

French Style Grilled Potato Salad Ala Bobby Flay image

I was skeptical but after one bite I was in awe. The flavors, the textures, the entire recipe is like a symphony in your mouth. (I appologize if that sounds "silly" but it's the truth). The flavors are strong enough that combining it with steak would be perfect. YUMMY!

Provided by Leslulu

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs new potatoes, small, red and yellow, scrubbed
1/2 cup olive oil
salt and pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichons, finely diced
2 tablespoons capers, drained
1/4 cup chervil, fresh, coarsely chopped, for garnish

Steps:

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 8 minutes.
Drain potatoes, let cool then slice each in half.
Heat the grill to medium.
Brush the potatoes with 1/4 cup of the oil and season with salt and pepper.
Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn potatoes over and continue grilling until just cooked through, about 4 minutes.
While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon, and capers and stir to combine. (I did this step before I began grilling the potatoes).
Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine.
Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil (we couldn't find fresh so we used dried chervil).

Nutrition Facts : Calories 486.5, Fat 27.8, SaturatedFat 3.9, Sodium 1760.3, Carbohydrate 55.5, Fiber 8.6, Sugar 4.4, Protein 7.1

FRENCH POTATO SALAD

French Potato Salad image

Provided by Ina Garten

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.