Grilled Three Potato Salad Recipes

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GRILLED THREE-POTATO SALAD



Grilled Three-Potato Salad image

Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

3/4 pound Yukon Gold potatoes
3/4 pound red potatoes
1 medium sweet potato, peeled
1/2 cup thinly sliced green onions
1/4 cup canola oil
2 to 3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper

Steps:

  • Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 191 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice, from one medium lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus shaved for garnish
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
  • For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

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.

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

GRILLED THREE-POTATO MEDLEY



Grilled Three-Potato Medley image

Zesty bottled barbecue sauce deliciously coats tender potatoes, bell pepper and onion.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Yield 8

Number Of Ingredients 10

4 small red potatoes, cut into 3/4-inch pieces
4 small Yukon gold potatoes, cut into 3/4-inch pieces
1 medium dark-orange sweet potato, peeled and cut into 3/4-inch pieces
3 tablespoons honey mustard barbecue sauce
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon chopped fresh sage, if desired
1/2 teaspoon salt
1 small green bell pepper, cut into 1-inch pieces
1 large onion, cut into thin wedges

Steps:

  • Heat coals or gas grill for direct heat. Place all potato pieces in shallow microwavable dish. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes, stirring once after 4 minutes, until tender. Cool slightly.
  • Meanwhile, mix barbecue sauce, lemon juice, oil, sage and salt in medium bowl. Stir in potatoes, bell pepper and onion. Place in grill basket.
  • Cover and grill vegetables 4 to 6 inches from medium heat 10 to 15 minutes, stirring 2 or 3 times, until potatoes are tender and lightly browned.

Nutrition Facts : Calories 150, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 215 mg

GRILLED THREE-POTATO SALAD



Grilled Three-Potato Salad image

Provided by Jack McDavid

Categories     Salad     Potato     Side     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound red-skinned sweet potatoes (yams), unpeeled, scrubbed
1 pound small Yukon Gold potatoes, unpeeled, scrubbed
1 pound small purple potatoes, unpeeled, scrubbed
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 teaspoons celery seeds
1/2 cup plus 1 tablespoon chopped green onions

Steps:

  • Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces.
  • Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Sprinkle salad with remaining 1 tablespoon green onions.

THREE POTATO SALAD



Three Potato Salad image

Make and share this Three Potato Salad recipe from Food.com.

Provided by Shellbelle

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 onion, chopped
1 cup Miracle Whip or 1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Place all the potatoes in a large pot and cover with water.
  • Cover and bring to a boil.
  • Reduce heat to low and cook for 20-30 minutes.
  • Drain and cool.
  • Place potatoes in a large bowl and add onion.
  • In a small bowl combine all the remaining ingredients and stir well.
  • Pour over potato mixture and toss to coat.
  • Cover and refrigerate for 24 hours before serving.

GRILLED THREE POTATO SALAD - 4 WW PTS/SERVING



Grilled Three Potato Salad - 4 Ww Pts/Serving image

I was determined to find a YUMMY, healthier potato salad that wouldn't make me miss the mayo so much. This is it!!! As with most salads, leftovers are even better the next day. From Taste of Home site, with a few minor adjustments.

Provided by Amy020

Categories     Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 lb yukon gold potato (about 3 medium)
3/4 lb red potatoes (about 3 medium)
1 medium sweet potato, peeled
1/2 cup thinly sliced green onion
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper

Steps:

  • Cut potatoes into medium-size chunks. Cover with water in large pot and boil/simmer till done, about 10 minutes.
  • Place potatoes in gill wok or basket (OR, use disposable foil pan, poking holes in bottom with meat fork to allow liquid to drain.) . Grill uncovered over medium heat 8-12 mins until browned, stirring frequently. Transfer to large serving bowl. Add onions.
  • Whisk together remaining ingredients. Drizzle over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 193.6, Fat 9.3, SaturatedFat 1.3, Sodium 435, Carbohydrate 25.7, Fiber 3, Sugar 2.2, Protein 2.8

THREE POTATO SALAD



Three Potato Salad image

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED HERB AND GARLIC TRIPLE POTATO SALAD



Grilled Herb and Garlic Triple Potato Salad image

Three kinds of potatoes, grilled in foil packets until tender, are tossed together with a creamy herb and garlic sauce and sliced green onions.

Provided by Allrecipes Member

Time 50m

Yield 8

Number Of Ingredients 5

1 pound Yukon Gold potatoes, cut into 1-inch chunks
1 pound red potatoes, cut in 1-inch chunks
1 pound sweet potatoes, peeled, cut into 1-inch chunks
1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme
4 medium (4-1/8" long)s green onions, thinly sliced

Steps:

  • Heat barbecue to medium heat.
  • Spoon each variety of potato onto separate large sheet of heavy-duty foil. Drizzle with oil; toss potatoes until evenly coated with oil. Fold foil to make 3 packets.
  • Grill Yukon gold and red potato packets 10 min. Add sweet potato packet to barbecue and grill all for another 10 min. Turn all packets over; grill 10 min. more or until potatoes are tender.
  • Empty packets into large bowl. Add Cooking Creme; toss to evenly coat. Stir in onions.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 33.6 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 280 mg, Sugar 4.5 g

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