Grilled Yukon Gold Potato Salad With Red Pepper Smoked Paprika Mayonnaise Food

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC

Steps:

• Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
• Preheat a grill or grill pan on medium-high heat.
• Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

SMOKIN' POTATO SALAD

Steps:

• Preheat a grill to medium. Oil the grill grates well.
• Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
• Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
• In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
• Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.

GRILLED POTATO SALAD

Steps:

• Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
• While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
• Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
• When ready to serve, add the arugula to the potatoes and toss to distribute.

SMOKED PAPRIKA POTATO SALAD

Steps:

• Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
• Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.

GRILLED YUKON GOLD AND SWEET POTATO SALAD

Steps:

• Preheat barbecue to medium-high. Cook potatoes in boiling salted water until tender, but firm, about 14 minutes. Drain and cool slightly.
• Toss peppers in 1 teaspoons olive oil. Place on grill, close lid and cook until skins have blistered, turning once, about 8 minutes. Place in a bowl, cover with plastic and let cool. Peel and seed peppers. Cut into bite-sized pieces.
• Separately toss onions and potatoes with 1 teaspoons olive oil each. Place onions in a grill basket and cook for 5 minutes. Add potatoes and cook until tender and nicely charred, another 5 minutes; turning as needed.
• Add potatoes and onions to peppers along with remaining oil, mayonnaise, balsamic vinegar, salt, pepper and green onions; toss.