Grilled Mustard Potato Salad Food

GRILLED POTATO SALAD

Steps:

• Throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill!
• In a large bowl, toss the potatochunks with half of the olive oil.
• Place on your grill (heat should be low to medium.) Cook for approximately 15 minutes, turning with tongs, until potatoes are tender.
• Remove from grill and cool to room temperature.
• Meanwhile, mix remaining ingredients except remaining olive oil in a large bowl.
• Add remaining olive oil and whisk to make a dressing.
• Add cooled potatoes; toss to mix.

GRILLED THREE-POTATO SALAD

Steps:

• Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

GRILLED HONEY MUSTARD LIME POTATO SALAD

Steps:

• Heat a grill over medium heat. Toss the cut potatoes with 1 T olive oil and season with salt and pepper. Transfer to a grilling basket and grill until tender (about 25 minutes), turning or tossing once or twice throughout cooking.
• Shuck the corn and add to the grill, turning until all sides are appropriately cooked and slightly charred. Remove from the grill and cut the kernels off the cob.
• In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, mustard and honey. Add the warm potatoes, corn, and green onions and toss to coat. Serve.

GRILLED POTATO SALAD

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.

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
• While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
• Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
• Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

GRILLED POTATO SALAD

Steps:

• Preheat Your Gas Grill: Turn on your gas grill and heat it up until temperature stays around 350-400 degrees.
• Prepare Your Potatoes: Wash golden potatoes and slice into thin ¼" inch rounds. This can be done using a sharp knife or a mandolin. Toss with 2 tbsp olive or avocado oil.
• Prepare Marinade: In a large bowl, whisk together remaining olive oil, apple cider vinegar, coarse grain mustard, salt, pepper, garlic powder until combined.
• Grill Potatoes: Place potatoes on a preheated grill and cook for 3-4 minutes on each side. Make sure you are monitoring the temperature to make sure the slices do not burn. Remove once potato rounds are cooked through the center.
• Serve: Toss in prepared marinade. Garnish with chopped green onion and serve warm. For an extra boost of flavor, top with some crumbled cooked bacon!

GRILLED POTATO SALAD

Steps:

• Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
• Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
• Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
• Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
• Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
• (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)