Potato Salad With Grilled Kale Recipes

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KALE AND ROASTED-POTATO SALAD



Kale and Roasted-Potato Salad image

Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 1/2 pounds small potatoes, such as Red Bliss or fingerling, sliced 1/4 inch thick
1 red onion (10 ounces), halved and thinly sliced
1 tablespoon plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon finely grated lemon zest, plus 2 tablespoons juice (from 2 lemons)
1 garlic clove, thinly sliced
1 pound kale, trimmed, cut into large pieces (about 16 cups), and rinsed well, water still clinging to leaves

Steps:

  • Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
  • Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.

Nutrition Facts : Calories 268 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 389 g

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds baby Yukon gold potatoes, halved
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup toasted peanuts
3 tablespoons sherry vinegar
2 tablespoons fresh cilantro, chopped
1 tablespoon Dijon mustard
1 teaspoon celery seeds
1 teaspoon granulated sugar

Steps:

  • Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
  • Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
  • Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
  • Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
  • Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
  • Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
  • (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

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 FROM REYNOLDS KITCHENS



Grilled Potato Salad from Reynolds Kitchens image

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

1 pound baby potatoes, cut into quarters
1 small yellow onion, medium dice
3 tablespoons olive oil
2 stalks celery, medium dice
3 hard-boiled eggs, small dice
¼ cup mayonnaise
1 ½ tablespoons spicy brown mustard
1 teaspoon salt
¼ teaspoon pepper
Reynolds Wrap® Heavy Duty Aluminum Foil

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 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

CREAMY GRILLED POTATO SALAD



Creamy Grilled Potato Salad image

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

8 medium red potatoes (about 2 pounds), cut into 1-in. slices
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup fat-free mayonnaise
2 hard-boiled large eggs, chopped
1 dill pickle spear, chopped
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard

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

WILTED KALE AND ROASTED-POTATO WINTER SALAD



Wilted Kale and Roasted-Potato Winter Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Blender     Potato     Side     Roast     Vegetarian     Dinner     Parmesan     Kale     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
  • Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
  • Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

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

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From twopeasandtheirpod.com


GRILLED POTATO SALAD RECIPE FOR PARTIES - I REALLY LIKE FOOD!
2021-01-15 Preheat a grill to medium and oil the grates. Slice the potatoes about 3/4 inch thick. Place them in a bowl and add the canola oil, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Toss to coat. Place the potatoes on the grill, cut-side down and grill until lightly golden brown.
From ireallylikefood.com


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