Grilled German Potato Salad Michael Symon Recipes

GRILLED GERMAN POTATO SALAD

Steps:

• Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
• Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
• Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
• Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
• Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

GRILLED GERMAN POTATO SALAD

Steps:

• Place potatoes in a pot of cold salted water and bring to a boil.
• Cook until tender, peel and cube.
• In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
• Add potatoes, bacon, celery and onion and toss thoroughly.
• Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
• Grill over medium hot coals, 20 minutes turning once.

CHICKPEA SALAD

Steps:

• In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

GRILLED GERMAN POTATO SALAD

Steps:

• Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
• Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
• Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
• Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
• Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA

Steps:

• Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
• Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
• Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
• Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
• Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
• When the flank steak is done, place it on a cutting board to rest for 5 minutes.
• As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
• Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .

MICHAEL SYMON'S SMASHED AND FRIED POTATOES RECIPE - (4.3/5)

Steps:

• In a large dutch oven, place the potatoes with enough water to cover them by a few inches. Add the thyme, rosemary, and garlic. Salt the water, then bring to a boil. Gently boil until the potatoes are cooked through and tender, about 30 minutes, then drain remaining water. Place the same pan back on medium high heat with the potatoes in it. Let the potatoes dry out for a minute, letting any water evaporate. Add the chicken fat to the pan and once it has melted, begin to slightly flatten the potatoes with the bottom of a smaller pot or ramekin. Make sure to keep the potatoes in an even layer. Brown for about 5 minutes, then flip. Season with salt and pepper and cook until the potatoes are golden brown. Serve with grated parmesan to garnish.