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Category: Potato Salads
Prep Time: Cook Time: Total Time:
For the potatoes:
3 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2-1/2 lbs new potatoes, about 1-1/2-inches in diameter, washed and cut in half
1/2 lb thick bacon, cut into 1/4-inch dice
3 medium Vidalia, Maui, or other sweet onions, cut crosswise into 1/2-inch slices 6 scallions, white part only, thinly sliced crosswise
1 tbsp finely chopped fresh thyme
3 tbsp chopped fresh parsley
For the dressing:
1/3 cup extra virgin olive oil
3 tbsp sherry vinegar
3 tbsp chicken stock or water
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
In a large bowl combine the oil, salt, and pepper. Add the potatoes and toss to coat evenly. Grill the potatoes over direct medium heat until easily pierced with a skewer and golden brown, 20 to 25 minutes, turning once. Remove the potatoes from the grill. When cool enough to handle, cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.
In a large saute pan over medium heat, fry the bacon, stirring occasionally, until crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon to the bowl of potatoes; reserve the bacon fat.
Brush the sweet onion slices with some of the reserved bacon fat and season with salt and pepper. Grill over direct medium heat until lightly browned and tender, 10 to 12 minutes, turning and basting with the reserved bacon fat once. Remove from the grill and cut each slice into quarters.
Add the potatoes along with the scallions, parsley, and thyme. In a medium bowl whisk the dressing ingredients. Pour the dressing over the potatoes and toss gently. Cover and allow to stand at room temperature for about 1 hour before serving. Serves 10-12
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GRILLED NEW POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
For the potatoes:
3 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2-1/2 lbs new potatoes, about 1-1/2-inches in diameter, washed and cut in half
1/2 lb thick bacon, cut into 1/4-inch dice
3 medium Vidalia, Maui, or other sweet onions, cut crosswise into 1/2-inch slices 6 scallions, white part only, thinly sliced crosswise
1 tbsp finely chopped fresh thyme
3 tbsp chopped fresh parsley
For the dressing:
1/3 cup extra virgin olive oil
3 tbsp sherry vinegar
3 tbsp chicken stock or water
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
In a large bowl combine the oil, salt, and pepper. Add the potatoes and toss to coat evenly. Grill the potatoes over direct medium heat until easily pierced with a skewer and golden brown, 20 to 25 minutes, turning once. Remove the potatoes from the grill. When cool enough to handle, cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.
In a large saute pan over medium heat, fry the bacon, stirring occasionally, until crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon to the bowl of potatoes; reserve the bacon fat.
Brush the sweet onion slices with some of the reserved bacon fat and season with salt and pepper. Grill over direct medium heat until lightly browned and tender, 10 to 12 minutes, turning and basting with the reserved bacon fat once. Remove from the grill and cut each slice into quarters.
Add the potatoes along with the scallions, parsley, and thyme. In a medium bowl whisk the dressing ingredients. Pour the dressing over the potatoes and toss gently. Cover and allow to stand at room temperature for about 1 hour before serving. Serves 10-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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