Grilled Fingerling Potato Salad With Creamy Herb Dressing Recipes

GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE

Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup white wine vinegar
Water, as needed
1 tablespoon chopped shallot
1 tablespoon mustard
1 tablespoon mayonnaise
2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish
1/2 cup canola oil, plus more as needed
Salt and freshly cracked black pepper
12 fingerling potatoes, par-boiled and halved

Steps:

Preheat a grill to medium heat.
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.

GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES

Grilled Fingerling Potato Salad with Feta, Green Beans and Olives image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 ounces haricot vert, trimmed
12 fingerling potatoes
1 tablespoon kosher salt
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
Canola oil, for grilling
8 ounces feta, crumbled
1/2 cup pitted kalamata olives
2 tablespoons lightly chopped fresh oregano
Fresh parsley leaves, for garnish

Steps:

Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING

Grilled Fingerling Potato Salad with Creamy Herb Dressing image

Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.

Provided by Samantha Seneviratne

Categories Side dishes

Yield 6

Number Of Ingredients 11

Ingredients

3 oz. cream cheese, softened
1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
1/4 cup whole milk
2 Tbs. mayonnaise
4 tsp. white wine vinegar
1 Tbs. grainy Dijon mustard
1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3 lb. fingerling potatoes, halved lengthwise
8 large shallots, peeled and halved
3 Tbs. olive oil

Steps:

In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm.

Nutrition Facts : ServingSize 6, Calories 340 kcal, Fat 140 kcal, SaturatedFat 4.5 g, TransFat 16 g, Carbohydrate 44 g, Fiber 4 g, Protein 6 g, Cholesterol 20 mg, Sodium 300 mg, UnsaturatedFat 10 g

WARM FINGERLING POTATO SALAD

Warm Fingerling Potato Salad image

A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 pounds yellow fingerling potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste

Steps:

Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.
Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.
Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.

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Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.
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