GRILLED FIRECRACKER POTATO SALAD
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.
Nutrition Facts : Calories 265 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED VEGETABLE SALAD
A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.
Provided by Ken Smedema
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 13.9 g, Fat 19.2 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 74.5 mg, Sugar 5.2 g
GRILLED POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
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 VEGETABLE SALAD
Number Of Ingredients 15
Steps:
- Prepare and slice all your veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside.
- Whisk all your balsamic vinaigrette ingredients together until well incorporated.
- Right before you're ready to eat place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto your platter.
- Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking.
- Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter.
- Add cheese and nuts if so desired.
GRILLED RAINBOW POTATO SALAD
A no-mayo, potluck-friendly potato salad chock full of colorful spuds and vegetables, for the best side dish at the BBQ.
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make salad: Place potatoes in a microwave-safe container with a lid, and microwave them for 5 minutes on full power. Remove, drain any water that has accumulated, remove lid, and set aside.
- Heat panini press, and when hot, add potato halves, cut side up. Close lid and cook for 5 minutes. Remove to a plate, when done, and allow to cool while you work on the rest of the recipe. (If all potato halves didn't get grill marks, remove those that did, and continue to cook the rest for another minute or so until they get nice grill marks.)
- To a large bowl, add capers, celery, onion, bell peppers and cilantro. Dice potatoes and add to salad. Stir gently to combine.
- Make dressing: In a separate bowl, whisk oil, vinegar, mustard and garlic until well mixed and slightly thick (the mustard will emulsify the dressing). Pour over potato salad and mix gently. Grind some fresh pepper over top, mix again. (You might not use all of the dressing for this salad. If so, save remainder in the refrigerator for a tossed green salad later.)
- Place in a nice serving bowl.
- Serves 6.
GRILLED VEGETABLE POTATO SALAD
Steps:
- Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.
GRILLED STEAK AND POTATO SALAD
Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living.
Provided by Manami
Categories One Dish Meal
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- FIRST, MAKE MUSTARD VINAIGRETTE:.
- Combine first 3 ingredients in a small bowl.
- Slowly whisk in olive oil until well blended, and add sea salt and pepper.
- Store in an airtight container.
- MAKE STEAK & POTATOES:.
- Preheat oven to 400°F.
- Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
- Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
- Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
- Spread in a single layer on a rimmed baking sheet.
- Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
- Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
- Season steak on both sides with sea salt.
- Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
- Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
- Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
- Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
- Divide evenly onto plates.
- Serve warm.
Nutrition Facts : Calories 1142.8, Fat 93.3, SaturatedFat 24, Cholesterol 154.2, Sodium 216.2, Carbohydrate 31.9, Fiber 5.1, Sugar 6.3, Protein 45.1
GRILLED POTATO SALAD
Turn on the grill for tasty Warm Potato Salad! Loaded with flavorful fresh vegetables, this Grilled Potato Salad is perfect for a potluck or at home.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Cook potatoes in boiling water 10 min. or just until tender; drain.
- Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally.
- Place potatoes in bowl. Chop pepper and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ARMENIAN GRILLED VEGETABLE SALAD
This easy Grilled Vegetable Salad is a summer staple on any Armenian picnic or cookout menu. It's the perfect side dish for grilled meats, and an ideal addition to a vegetarian meze platter. It's also easy to make with roasted vegetables if the weather is not grilling-friendly.
Provided by Victoria
Time 30m
Number Of Ingredients 12
Steps:
- Grill the eggplants and bell peppers, turning occasionally and piercing the eggplants as needed to let steam escape, until all of the skin is blackened. The vegetables should be cooked through and tender.
- Place the hot grilled vegetables in a large plastic bag and twist it closed. Let them sit for a few minutes in the plastic bag to steam. This will help the skin peel off much more easily. Peel the eggplants and peppers (it helps to have a small bowl of cold water nearby to rinse off your fingers as necessary).
- Remove the stems from the eggplants and the stems and seeds from the peppers and chop everything into a ¼-to-½-inch dice. Transfer all the chopped grilled vegetables to a large bowl.
- To the bowl, add the remaining ingredients and stir well. Adjust seasoning as needed and then serve at room temperature or cold.
Nutrition Facts : Calories 103 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Sodium 638 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRILLED MEDITERRANEAN VEGETABLE SALAD
Grilled mediterranean vegetable salad has grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette,and topped with feta
Provided by Lynn Livanos Athan
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Add the ingredients to a small bottle or bowl and shake or whisk together.
- Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
- Discard the garlic clove before using.
- Heat the grill to medium-high.
- Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
- Cut larger pieces into chunks and toss with dressing in a large bowl.
- Sprinkle with crumbled Feta cheese and serve immediately.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 10 g, Protein 6 g, SaturatedFat 2 g, Sodium 217 mg, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 13 g
GRILLED VEGETABLES
Learn how to make the best grilled vegetables! Lightly charred and flavorful, this recipe is a delicious cookout side or vegetarian entree.
Provided by Jeanine Donofrio
Categories Main dish or side dish
Time 25m
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred. Remove from the grill, season to taste, and serve with desired sauce or dressing.
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GRILLED POTATO-VEGETABLE SALAD | MORE TIME AT THE TABLE
From moretimeatthetable.com
Cuisine American, FrenchEstimated Reading Time 6 minsCategory Salad, Side Dish
- Cover the potatoes with water in a 6-quart pot; season with a teaspoon kosher salt and half-teaspoon fresh ground black pepper. Cover and bring to a rolling boil; turn down so that potatoes are simmering gently and let cook uncovered 10 minutes or until nearly tender. Add zucchini, broccoli, and cauliflower and let cook another 5 minutes. Drain in a colander in the sink and carefully turn vegetables out into a very large cotton towel, gently gathering the towel around the potato mixture to dry everything a bit. You can also blot them with paper towels if you prefer.
- Light grill and heat to high or preheat stovetop grill pan. Tip vegetables into a large bowl and drizzle with 2 tablespoons extra virgin olive oil. Sprinkle on another ½ teaspoon each kosher salt and fresh ground pepper over all. Grill potatoes for 2-3 minutes, cut side down, or until dark grill marks appear. Turn potatoes over and add other vegetables and grill for another minute or two, turning as needed, until everything is fork-tender. You may need to do this in two shifts if you have a small grill or grill pan.
- Return potatoes, zucchini, broccoli, and cauliflower back into the large bowl and sprinkle with a pinch of salt and pepper. Make vinaigrette: In a small bowl, whisk together 2 tablespoons red wine vinegar with a tablespoon of Dijon-style mustard, another pinch each salt and pepper, along with a dash or two of hot sauce—or to taste. Whisk in 4 tablespoons olive oil. Drizzle half of the vinaigrette over the grilled vegetables while they are hot and gently stir until totally coated.
- Stir in the onions, bell pepper, lemon zest, parsley, tarragon, and dill. Drizzle with the remainder of the vinaigrette, stirring again gently until well combined. Taste, adjusting seasonings as necessary. Serve warm or at room temperature. May store in the refrigerator up to 3 days, perhaps adding a little olive oil and vinegar to freshen the salad up.
ROASTED VEGETABLE POTATO SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (21)Category LunchServings 12Total Time 1 hr 5 mins
- Place one oven rack in upper one-third of oven and second rack in bottom one-third of oven. Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray. In medium bowl, add potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper, tossing to combine. Place in one of the pans, potatoes cut side down. Roast potatoes on top oven rack 20 minutes; stir.
- Meanwhile, in same bowl, add 1 tablespoon of the olive oil, the corn and green beans; spread out on remaining pan, and place on lower oven rack. Roast corn mixture and potatoes 20 to 23 minutes or until potatoes are browned and tender when poked with fork, and green beans are slightly shriveled. Cool roasted vegetables 10 minutes, and transfer to large bowl.
- In small bowl, beat remaining 1/4 cup olive oil, the white wine vinegar, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until combined. Stir in chopped dill. Add to vegetables, tossing to combine. Add green onions and cherry tomatoes; stir. Serve immediately, or refrigerate until serving.
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- Place the potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer and cook until just tender, about 15-20 minutes.
GRILLED VEGETABLE SALAD - DELICIOUS SUMMER SALAD
From toriavey.com
4.9/5 (16)Total Time 55 minsCategory SaladCalories 167 per serving
- Preheat your grill over a medium flame. Score the fleshy cut side of the zucchini and squash halves with a few small shallow slits. This will help them cook faster and more evenly. Brush the cut sides of the squash lightly with olive oil. Sprinkle lightly with salt.
- Put the zucchini, squash, asparagus, and corn on the hot grill and let them cook until they're tender and lightly charred. Flip the squash, zucchini and asparagus spears halfway through cooking; give the corn quarter turns every 4-5 minutes. The amount of time needed to cook each vegetable will be different-- the asparagus will be done first (don't let it burn), followed by the zucchini and squash, followed by the corn.
- Remove the vegetables from the grill as they become tender. They should all be done cooking after about 20 minutes.
GRILLED-POTATO SALAD RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 1 hr 30 minsCategory PorkCalories 209 per serving
- Bring a saucepan three-fourths full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife, but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with vegetable oil.
- Place the bacon in a cast-iron skillet over the hottest part of the charcoal fire or directly over the heat elements of the gas grill. Cook the bacon until crisp, 8 to 10 minutes. Transfer to paper towels to drain.
- Oil the grill rack. Grill the potatoes over the hottest part of the charcoal fire or directly over the heat elements of the gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes.
GRILLED VEGETABLE SALAD WITH BALSAMIC VINAIGRETTE - FOOD ...
From foodfaithfitness.com
5/5 (6)Total Time 2 hrs 40 minsCategory SideCalories 225 per serving
- Add the sliced roasted red pepper, asparagus, sliced zucchini and chopped red onion into a large bowl.
- In a small bowl, whisk together the ¼ cup Balsamic vinegar, 2 tsps oil and pinch of salt and pepper. Pour over the vegetables, mixing well. Cover the bowl and refrigerate for at least 2 hours.
- Once the vegetables have marinated, preheat your grill to medium/high heat and place a grill basket on top.
- Place the vegetables into the grill basket, reserving the balsamic vinegar mixture. Cook, stirring occasionally, until lightly charred.
GRILLED POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Total Time 30 mins
- Add the potatoes directly to the grill. Grill for 10 - 15 minutes, turning occasionally. Remove the potatoes when they are tender and easily pierced with a fork.
- Add the Seasoned Vegetable Base, mustard, vinegar, parsley, onion, garlic, and pepper to a medium sized mixing bowl. Slowly whisk in the olive oil.
GRILLED SAUSAGE AND SWEET POTATO SALAD - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (1)Total Time 20 minsEstimated Reading Time 3 mins
- While heating your grill, prepare your vegetables. Peel both sweet potatoes and cut into 1/2 inch thick discs. Slice your bell pepper in half vertically, then once more so that you have 4 long pieces. Brush the vegetables with olive oil or avocado oil.
- Cook sausages and vegetables on the grill, turning about every five minutes. Your vegetables will be charred, and sausage should be cooked though.
- Chop up your veggies into small pieces, and sausage into bite size pieces. Place the salad ingredients with mixed greens into a large bowl, and add fresh cilantro and green onion.
- Whisk together the dressing ingredients into a small bowl: beer (if using), apple cider vinegar, garlic, honey, mustard, and oil. Pour over top the veggies and sausage.
GRILLED STEAK AND POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 2-4Total Time 1 hr 20 mins
- Preheat oven to 400°. Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar. Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
- Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper. Spread in a single layer on a rimmed baking sheet. Bake at 400° for 20 to 25 minutes or until golden brown, stirring occasionally.
- Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side. Season steak on both sides with sea salt. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130° for medium rare. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.)
- Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette. Divide evenly onto plates. Serve warm.
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