Grilled Potato Salad With Bacon Scallion Vinaigrette Food

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.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE

Steps:

• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
• Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
• Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

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.

BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING

Steps:

• Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
• In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
• NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

GRILLED POTATO SALAD

Steps:

• Preheat the grill.
• Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
• Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
• In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
• In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
• In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

SCALLION AND BACON POTATO SALAD

Steps:

• Cook bacon in a skillet until crisp.
• Transfer with tongs to paper towels to drain.
• Pour fat from skillet into a measuring cup and reserve.
• Coarsely crumble bacon.
• Pour vinegar into a large bowl.
• Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
• And simmer, uncovered until tender, 20 minutes.
• Drain potatoes in a colander.
• Rinse slightly with cold water.
• When potatoes are cool, quarter them.
• Add them to bowl as cut, tossing to coat.
• Add 1 tablespoon reserved bacon fat and remaining ingredients.
• Toss and combine well.