GRILLED POTATO SALAD WITH BACON VINAIGRETTE
Steps:
- For the dressing: Put the bacon into a large nonstick skillet over medium heat and line a plate with paper towels. Cook the bacon, turning occasionally, until golden brown and crispy, 10 to 12 minutes. Transfer the bacon to the lined plate and transfer the bacon fat to a small mixing bowl. Add the mustard, sugar and vinegar to the warm fat and squeeze in the juice from the lemon half. Whisk to combine and season with black pepper. Set aside in a warm place.
- For the potatoes: Preheat the grill over medium heat.
- Place the potatoes in an even layer in a microwave-safe baking dish. Pour in 1/4 cup water and cover tightly with plastic wrap. Steam the potatoes in the microwave on high power until just slightly tender, about 3 minutes. Remove the potatoes and discard any water that remains.
- Place the potatoes in a large mixing bowl with the whole scallions. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss the vegetables to evenly coat in the oil.
- Place the potatoes on the grill, cut-side down. Grill the potatoes until tender and caramelized, 7 minutes on each side. Meanwhile, place the scallions on the coolest area of the grill and cook, watching them closely to prevent charring, 1 to 2 minutes on each side. Remove the scallions from the grill and set aside. Remove the potatoes from the grill and place in a large mixing bowl.
- Cut the grilled scallions into 1-inch pieces and place in the bowl with the potatoes. Crumble the cooked bacon into the bowl. Add the parsley and some sea salt and drizzle generously with the warm bacon dressing, then toss to coat.
GRILLED RED POTATO SALAD WITH BLUE CHEESE BACON DRESSING
This is a delicious recipe that tastes best if done on the outside grill (but is easily adaptable to the oven and stovetop). It was inspired by a similar recipe of Bobby Flays which I tweaked. Goes great with your favorite outdoor cookout!
Provided by GypsyAnn
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Grill.
- Cook new potatoes in boiling water until almost done but still firm; drain and cut in halves; let cool for a few minutes.
- Gently toss potatoes with 1/4 cup olive oil; season with salt & pepper.
- Grill potatoes cut side down(approximately 3 minutes); turn and grill another 3 minutes.
- Place potatoes in large bowl; set aside.
- Place a large iron skillet on the grill; add the bacon and cook until done and crisp; remove bacon from skillet and drain on paper towels.When cool, crumble bacon. (Reserve 2 Tablespoons bacon grease in skillet).
- Add the onion to the skillet and cook until soft (approximately 5 minutes).
- Add 1/4 cup olive oil, vinegar and sugar and cook until sugar dissolves.
- Pour onion mixture over the potatoes; add crumbled bacon and parsley and gently toss.
- Adjust seasonings; sprinkle with crumbled blue cheese.
Nutrition Facts : Calories 675.1, Fat 42.3, SaturatedFat 12.9, Cholesterol 75, Sodium 1560.7, Carbohydrate 44.5, Fiber 5.3, Sugar 4.2, Protein 29.4
GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE
Provided by Bobby Flay
Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
- Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
- Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
POTATO AND CORN SALAD WITH BACON, BLUE CHEESE, AND SHERRY VINAIGRETTE
Categories Salad Pepper Potato Picnic Blue Cheese Bacon Corn Sherry Summer Grill/Barbecue Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs.
- Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares.
- Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
- Sauté bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.
- Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature.
BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
- In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
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