Grilled Potato Salad

Grilled Potato Salad Recipe - Vegetarian Dish with Portobello Mushrooms and Mustard Herb Sauce

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Grilled Potato Salad is a delicious and unique twist on the classic potato salad. The smoky flavor from grilling the potatoes adds a depth of flavor that is sure to impress your guests. Paired with a tangy and herbaceous dressing, this salad is perfect for summer cookouts or as a side dish for any meal.

History

The origins of Grilled Potato Salad are not well-documented, but it is believed to have originated in the United States as a modern twist on traditional potato salad. Grilling the potatoes adds a smoky flavor that complements the creamy texture of the potatoes, making it a popular dish for outdoor gatherings and barbecues.

Ingredients

3 lb (1.36 kg) small red potatoes, halved
1 cup thin green beans or haricot verts, cut into 3 inches pieces and blanched
0.25 cup chopped fresh dill
0.5 cup crumbled goat cheese (optional)
Dressing
0.33 cup apple cider vinegar
1 tbsp dijon mustard
0.25 cup finely chopped shallots
2 tsp grated lemon peel
0.67 cup olive oil
1 tbsp finely chopped fresh flat-leaf parsley

How to prepare

1. Place the potatoes in a steamer basket set in a large saucepan. Steam over boiling water until they are just tender, about 10 minutes. Remove the steamer basket from the water.
2. Prepare a charcoal grill or preheat a gas grill to medium-high heat. (Using a vegetable grilling rack will help prevent the potatoes from slipping through the grates.) Brush the potatoes with a little olive oil and grill them until they are tender and lightly browned, turning them often, about 6 minutes.
3. Meanwhile, make the dressing: In a small bowl, whisk together the vinegar, mustard, shallots, and lemon peel. Slowly whisk in the oil until it is blended. Stir in the parsley.
4. Transfer the potatoes to a shallow serving bowl. Add the green beans, dill, and cheese if using. Pour 0.75 cup of the dressing over the salad and toss to coat. Season with salt and pepper to taste. Serve the salad warm or at room temperature.

Variations

Add crispy bacon or pancetta for a salty crunch.
Substitute feta or blue cheese for the goat cheese.
Mix in roasted red peppers or sun-dried tomatoes for added flavor.

Cooking Tips & Tricks

Be sure to cut the potatoes into small, uniform pieces to ensure even cooking on the grill.

- Use a vegetable grilling rack to prevent the potatoes from slipping through the grates.

- Don't overcook the potatoes on the grill, as they can become mushy. Aim for a tender texture with a slight char.

- Toss the salad with the dressing while the potatoes are still warm to allow the flavors to meld together.

Serving Suggestions

Grilled Potato Salad pairs well with grilled meats such as chicken, steak, or fish. It can also be served alongside a fresh green salad or as a standalone dish for a light lunch.

Cooking Techniques

Steaming the potatoes before grilling ensures they are cooked through and tender.

- Grilling the potatoes adds a smoky flavor and charred texture to the salad.

Ingredient Substitutions

Use any type of potato you prefer, such as Yukon Gold or russet potatoes.

- Substitute white wine vinegar or balsamic vinegar for the apple cider vinegar.

- Use chives or green onions in place of shallots.

Make Ahead Tips

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

- The salad can be assembled without the dressing and refrigerated for up to 24 hours. Toss with the dressing just before serving.

Presentation Ideas

Garnish the salad with additional fresh herbs, such as chives or basil. - Serve the salad in individual bowls or on a large platter for a beautiful presentation.

Pairing Recommendations

Pair Grilled Potato Salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of grilled vegetables or a fresh fruit salad for a complete meal.

Storage and Reheating Instructions

Grilled Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 2g

Fats

- Total Fat: 14g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 20% DV

- Vitamin A: 2% DV

- Iron: 6% DV

- Calcium: 4% DV

Alergens

Contains dairy (goat cheese)

Summary

Grilled Potato Salad is a nutritious side dish that is rich in carbohydrates, healthy fats, and essential vitamins and minerals. It is a satisfying and flavorful option for those looking to enjoy a lighter version of traditional potato salad.

Summary

Grilled Potato Salad is a flavorful and nutritious side dish that is perfect for summer gatherings or as a light lunch option. With a smoky grilled flavor, tangy dressing, and creamy goat cheese, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Grilled Potato Salad. It was a warm summer evening, and I was visiting my good friend Martha for a barbecue in her backyard. As we chatted and sipped on refreshing iced tea, Martha disappeared into the kitchen and returned with a platter of grilled potato salad that looked absolutely divine.

I couldn't help but ask her for the recipe, and Martha graciously shared it with me. She explained that the secret to the dish was in grilling the potatoes before tossing them with a tangy vinaigrette dressing. I was intrigued and couldn't wait to try making it myself.

The next day, I gathered the ingredients and fired up the grill in my own backyard. As the potatoes sizzled on the hot grates, I could already smell the delicious aroma wafting through the air. Once they were nicely charred and tender, I tossed them with the vinaigrette and a few fresh herbs from my garden. The result was a mouthwatering grilled potato salad that was a hit with my family.

From that moment on, the recipe became a staple at our summer cookouts and family gatherings. Over the years, I've made a few tweaks and additions to Martha's original recipe, adding in some roasted garlic for extra flavor and a sprinkle of crispy bacon for a bit of crunch. Each time I make it, I can't help but think back to that fateful evening at Martha's house and how one simple dish brought us closer together as friends.

As I continued to experiment with different variations of the grilled potato salad, I also began to seek out other recipes from friends, family, and even strangers I met along the way. I learned how to make the perfect apple pie from my neighbor Mrs. Jenkins, who had been baking them for years. I discovered a mouthwatering chili recipe from a food truck vendor who shared his secrets with me one rainy afternoon.

Each new recipe I learned became a part of my culinary repertoire, adding depth and flavor to my cooking. I found joy in the process of trying new dishes and sharing them with loved ones. Whether it was a simple soup or a complex dessert, I embraced the challenge of mastering each recipe and making it my own.

As I grew older, my collection of recipes became a cherished treasure trove of memories and flavors. Each dish held a story, a connection to someone special or a moment in time that I wanted to savor. And the grilled potato salad that started it all remained a constant reminder of how a simple recipe can bring people together and create lasting memories.

Now, as I pass on my recipes to my own grandchildren, I hope that they will find joy and fulfillment in the art of cooking just as I have. I encourage them to explore new flavors, experiment with ingredients, and most importantly, to share their creations with those they love. For in the kitchen, just as in life, the true magic lies in the connection we make with others through the simple act of sharing a meal. And for me, that connection will always begin with a grilled potato salad that brought me closer to my friend Martha and opened the door to a world of culinary delights.