Grilled Potato Antipasto Salad Recipes

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

GRILLED POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

ANTIPASTI POTATO SALAD

Steps:

• Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
• Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
• Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
• Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.

GRILLED POTATO SALAD FROM REYNOLDS KITCHENS

Steps:

• Preheat the grill to high heat.
• Add the potatoes to a pot of boiling water and cook for 5 minutes.
• Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat.
• Line the grill with Reynolds Wrap® Heavy Duty Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.
• Chill the potatoes and onions for 30 minutes until cool.
• Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.
• Chill until serving.

QUICK ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

GRILLED POTATO SALAD

Steps:

• Throughly wash and clean the potatoes; halve or quarter them but don't cut them too small so they slip through the grill!
• In a large bowl, toss the potatochunks with half of the olive oil.
• Place on your grill (heat should be low to medium.) Cook for approximately 15 minutes, turning with tongs, until potatoes are tender.
• Remove from grill and cool to room temperature.
• Meanwhile, mix remaining ingredients except remaining olive oil in a large bowl.
• Add remaining olive oil and whisk to make a dressing.
• Add cooled potatoes; toss to mix.

GRILLED POTATO AND CORN SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

ANTIPASTO POTATO SALAD

Steps:

• Place potatoes in a dutch oven; cover with water and bring to a boil.
• Cover; reduce heat and simmer 20 minutes.
• Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
• Cut potatoes into quarters and place in a large bowl.
• Cut artichokes in half crosswise.
• Add the artichokes, olives, onion, and parsley to potato; set aside.
• Combine vinegar and next six ingredients in a bowl and stir well.
• Pour mixture over potato mixture and toss gently.
• Serve warm, or cover and chill.