GRILLED POTATO SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.)
GRILLED POTATO SALAD
This easy recipe for grilled potato salad uses a simple method to grill potatoes that cooks them in under 10 minutes. The grilled potatoes are then tossed in a delicious mustard vinaigrette and served warm. The best side dish for those who are Vegan, Whole30 or paleo!
Provided by Valerie Skinner
Categories Sides
Time 20m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 33 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g
MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
- Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
- Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.
GRILLED POTATO SALAD WITH MUSTARD SEEDS
This salad is a little lighter and brighter than the typical potato salad, so it's great on a hot summer day.
Provided by Stephanie Izard
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, cover the potato rounds with water and bring to a boil. Add a generous pinch of salt and simmer over medium heat until the potatoes are tender but not falling apart, about 12 minutes. Drain and transfer to a baking sheet to cool.
- Light a grill or preheat a grill pan over medium heat. Lay 2 large sheets of heavy-duty foil on a work surface. Fold up the edges to form a 1/2-inch rim and pinch the corners together to seal. Transfer the foil to the grill and melt the butter on it. Add the potatoes in a single layer and grill, turning occasionally, until browned and crisp on both sides, 20 to 30 minutes.
- Meanwhile, in a small saucepan, bring the rice vinegar just to a boil. Remove from the heat and add the mustard seeds and let cool completely. Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil. Season the dressing with salt and pepper.
- Transfer the potatoes to a large bowl. Add the celery, scallions and dressing and gently toss to coat. Season with salt and pepper and toss again. Serve right away.
GRILLED POTATO SALAD WITH HERBS AND WHOLE GRAIN MUSTARD
Steps:
- In a large pot place potatoes and cover with cold water and a large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzle with vegetable oil and a sprinkling of salt and pepper. Preheat your grill to medium high heat (400°-425°). Clean and oil the grates. While grill is preheating make your dressing. In a bowl combine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside. In a separate bowl combine all of the herbs. Set aside. Grill the onion slices about 5 minutes per side until charred and slightly softened. While the onions are grilling, grill the potatoes cut side down for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowl and add the herbs. Stir to combine. Remove the grilled onions and roughly chop. Add to the grilled potatoes and herbs. Add half of the dressing, mix well without breaking up the potatoes too much. Taste for flavor adding more dressing if needed by the tablespoon. Serve warm or room temperature
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
MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES
Provided by Bobby Flay
Categories Herb Potato Side Fourth of July Vegetarian Father's Day Backyard BBQ Summer Grill Grill/Barbecue Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
- 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
- 3. Heat your grill to medium for direct grilling.
- 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
- 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
- Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
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