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| Grilled-Potato Salad |
Hits: 3 |
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| Date Added: |
November 20, 2008 |
| Calories: |
98 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Appetizers, Salads / Dressings, Sides / Condiments, Copy Cat / Restaurant |
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| Ingredients: |
2 pounds red or white new potatoes
Vegetable oil
5 lean bacon slices
=== MUSTARD VINAIGRETTE ===
1/4 cup olive oil
1/4 cup white wine vinegar or red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons chopped dill pickle
Salt
Freshly-ground black pepper
=== ASSEMBLY ===
1 cup chopped red bell pepper
1 small red onion
1/3 cup chopped fresh flat-leaf parsley
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Bring a saucepan three-fourths full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with vegetable oil.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- Place the bacon in a cast-iron fry pan over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook the bacon until crisp, 8 to 10 minutes. Transfer to paper towels to drain.
- Oil the grill rack. Grill the potatoes over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes.
- Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice or cut into chunks, discarding any loose skin.
- To make the mustard vinaigrette, in a small bowl, whisk together the olive oil, vinegar, mustard, pickle, salt and pepper.
- In a large serving bowl, toss the warm potatoes, bell pepper and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to 30 minutes to blend the flavors. Crumble the bacon and mix it into the salad. Garnish with the parsley. Serve at room temperature.
- This recipe yields 6 servings.
- Comments: New potatoes are small, young, and usually round, and have thin skins and a waxy, firm texture. They have a short shelf life when compared to mature potatoes and are available in markets only in spring. Tossing the potatoes with the dressing while they are still warm helps them absorb the flavors. For a more colorful salad, use a mixture of red, white and blue potatoes.
Notes:
Recipe adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 98 |
Calories from Fat 81.3% |
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| Total Fat |
9g |
| Cholesterol |
0mg |
| Sodium |
60mg |
| Carbohydrate |
4g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Points 3 |
| Exchanges: 0 Lean Meat |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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