Grilled Potato Salad
Grilled Potato Salad
A perfect side dish can turn your ‘grill-out’ menu from good to ‘wow’! But serving clichéd side dishes can hardly create a stir and that doesn’t mean that you have to ditch the classic side dishes. Just add a little twist and watch them elevate into an absolute crowd pleaser. What about a grilled take on a potato salad? Sounds interesting, huh? Indeed it is! Grilling the potatoes adds a nice smoky flavor to the salad, which gels well with the grilled main dish. However, make sure you par-boil them before grilling them into charred perfection to ensure that they are cooked through. You can also experiment with the dressing to pack it with more surprise for your guests. What about an herby mustard-oil dressing instead of the fat-oozing mayonnaise? Though ignoring the mayonnaise would be looked down upon by the purists, the refreshing aroma of the herbs and the pungent savory flavors of the mustard will make sure that you won’t miss it at all! So go ahead and give it a shot! Trust me, you won’t regret it!
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- • 2 lb baby potatoes
- • 1 red onion, cut into ½’’ slices
- • 3 green onions, chopped
- • ½ cup dill, finely chopped
- • 2 tbsp fresh parsley, chopped
- • 2 tbsp chives, minced
- • Vegetable oil, for coating
- • Salt and pepper to taste
For the dressing
- • ½ cup olive oil
- • 2 tbsp honey
- • 3 tbsp apple cider vinegar
- • 2 tbsp whole grain mustard
- • ½ tsp ground pepper
- • 1 ½ tsp salt
- • Drop the potatoes in a large pot and pour in enough water to cover them.
- • Stir in a fistful of salt until well dissolved and bring it to a boil.
- • Bring it down to a simmer and continue to do so for next 7 minutes.
- • Drain them out into a colander and set aside until cool enough to touch.
- • Slice each potatoes into halves and smother them with a lashing of vegetable oil.
- • Sprinkle a pinch each of seasonings and toss to coat well.
- • Fire up your grill and grease the grill grates with an oil-soaked paper towel.
- • Meanwhile, add all the dressing ingredients in a small bowl and whisk until well combined.
- • Toss the chopped herbs, green onions and chives in a separate bowl and save for later.
- • Lay out the onion slices onto the hot grill grate and grill each side for 5 minutes or until they are charred and turn crisp-tender.
- • Transfer them into a salad bowl and grill the cut-side of the potatoes on the grill for 4-5 minutes.
- • Turn them over and grill the other side for another 3 minutes.
- • Transfer them to the salad bowl and sprinkle the herb mixture on top.
- • Pour in half of the dressing and toss to mix well while breaking the potatoes into rough chunks at the same time.
- • Adjust the seasonings if necessary and drizzle more dressing for more moist results.
- • Serve right away.
By Staff Writer
Outdoor Cooking Channel http://www.outdoorcookingchannel.com/