GRILLED POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
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
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
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 FIRECRACKER POTATO SALAD
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.
Nutrition Facts : Calories 265 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED VEGETARIAN POTATO SALAD
Grill spuds and garlic on skewers to make this vegetarian potato salad. This Grilled Vegetarian Potato Salad is the perfect addition to the barbecue.
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Place potatoes and water in 2-qt. microwaveable casserole; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.
- Drain potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.
- Remove garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 3.5241 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CREAMY GRILLED POTATO SALAD
To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED POTATO SALAD
I love potato salad and am constantly looking for new recipes that are a departure from the "norm". This one fits the bill. Summers almost here, fire up the grill!
Provided by yooper
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 189.1, Fat 9.3, SaturatedFat 1.3, Sodium 144.1, Carbohydrate 24.7, Fiber 2.8, Sugar 2.1, Protein 3.1
GRILLED CHOPPED VEGETABLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
- Preheat a large (2-burner) grill pan over medium-high heat.
- Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
- Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
- Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
- Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
GRILLED VEGETABLE POTATO SALAD
Steps:
- Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.
GRILLED POTATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
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 WITH TOMATO VINAIGRETTE
Steps:
- Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper. Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout. Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside. Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed. Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.
- *Found in specialty markets
GRILLED POTATO SALAD FROM REYNOLDS KITCHENS
Change up your old potato salad recipe with this Grilled Potato Salad that is loaded with delicious smoky flavor.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 24 g, Cholesterol 164.2 mg, Fat 25.5 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 799.9 mg, Sugar 2.5 g
GRILLED GERMAN POTATO SALAD
The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish. So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table.
Provided by Chef John
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 705.7 mg, Sugar 4 g
GRILLED THREE-POTATO SALAD
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
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
VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
GRILLED POTATO SALAD
Turn on the grill for tasty Warm Potato Salad! Loaded with flavorful fresh vegetables, this Grilled Potato Salad is perfect for a potluck or at home.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Cook potatoes in boiling water 10 min. or just until tender; drain.
- Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally.
- Place potatoes in bowl. Chop pepper and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MEDITERRANEAN GRILLED POTATO SALAD
Move over, grilled meat, and make way for a light and delicious potato salad from the grill.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients.
- In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
- Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
- In large bowl, toss potatoes, bell pepper, olives and vinaigrette.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g
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GRILLED POTATO-VEGETABLE SALAD | MORE TIME AT THE TABLE
From moretimeatthetable.com
Cuisine American, FrenchEstimated Reading Time 6 minsCategory Salad, Side Dish
- Cover the potatoes with water in a 6-quart pot; season with a teaspoon kosher salt and half-teaspoon fresh ground black pepper. Cover and bring to a rolling boil; turn down so that potatoes are simmering gently and let cook uncovered 10 minutes or until nearly tender. Add zucchini, broccoli, and cauliflower and let cook another 5 minutes. Drain in a colander in the sink and carefully turn vegetables out into a very large cotton towel, gently gathering the towel around the potato mixture to dry everything a bit. You can also blot them with paper towels if you prefer.
- Light grill and heat to high or preheat stovetop grill pan. Tip vegetables into a large bowl and drizzle with 2 tablespoons extra virgin olive oil. Sprinkle on another ½ teaspoon each kosher salt and fresh ground pepper over all. Grill potatoes for 2-3 minutes, cut side down, or until dark grill marks appear. Turn potatoes over and add other vegetables and grill for another minute or two, turning as needed, until everything is fork-tender. You may need to do this in two shifts if you have a small grill or grill pan.
- Return potatoes, zucchini, broccoli, and cauliflower back into the large bowl and sprinkle with a pinch of salt and pepper. Make vinaigrette: In a small bowl, whisk together 2 tablespoons red wine vinegar with a tablespoon of Dijon-style mustard, another pinch each salt and pepper, along with a dash or two of hot sauce—or to taste. Whisk in 4 tablespoons olive oil. Drizzle half of the vinaigrette over the grilled vegetables while they are hot and gently stir until totally coated.
- Stir in the onions, bell pepper, lemon zest, parsley, tarragon, and dill. Drizzle with the remainder of the vinaigrette, stirring again gently until well combined. Taste, adjusting seasonings as necessary. Serve warm or at room temperature. May store in the refrigerator up to 3 days, perhaps adding a little olive oil and vinegar to freshen the salad up.
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