Grilled Potato Salad With Honey Mustard Dressing Food

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.

POTATO SALAD WITH MUSTARD AND HONEY

Steps:

• Cut any larger potatoes in half, then cook until tender.
• Drain and cool.
• Put the baking on a baking tray and grill until crisp.
• Cool and break up into pieces.
• Thinly slice the spring onions on the diagonal.
• Mix together the potato, bacon and spring onions in a bowl.
• To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
• Pour over the potato salad.

GRILLED POTATO SALAD WITH HONEY MUSTARD AND DILL

Steps:

• Mix together the dressing ingredients, set aside.
• Wash the potatoes thoroughly and cut each into bite-sized pieces. Boil in salted water for 10 minutes. While those are boiling, heat up the grill (with your grill skillet, if you have one).
• Remove from boiling water and drain in a colander.
• Once dry and cooled slightly, put the potatoes in a bowl or ziplock bag with 2 Tbsp canola oil, a couple pinches of salt and pepper. Mix together gently to coat potatoes evenly.
• Add the potatoes to your grill skillet. If you don't have one, just be careful the potatoes don't fall through the grate. Grill for 15-20 minutes, tossing or flipping the potatoes every 5 minutes or so, until they start to develop brown spots.
• While potatoes are cooking, chop the red onion and put in a glass bowl.
• After the potatoes are done cooking, add them directly to the bowl with your onions and toss together. Set aside for 2-3 minutes.
• Add the dressing (only enough to coat the potatoes) and serve warm.

GRILLED POTATO SALAD WITH MUSTARD SEEDS

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.

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING

Steps:

• Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
• Choose two attractive plates or bowls and start to assemble the salad.
• Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
• Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
• Pour over the honey & mustard dressing - giving the salad a liberal dousing!
• Season and scatter the chopped chives and/or the chopped chervil over the top.
• Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
• Optional ideas:.
• You could also add peas, broad beans, olives or crispy bacon!