Best Grilled Potato And Onion Salad Recipes

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GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Steps:

  • Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

GRILLED SWEET POTATO AND GREEN ONION SALAD



Grilled Sweet Potato and Green Onion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 large sweet potatoes, do not peel
4 scallion, used both parts, green and white
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
1 heaping tablespoon Dijon mustard
2 teaspoons honey
1/2 cup olive oil
1/4 cup fresh flat leaf parsley, coarsely chopped

Steps:

  • Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!
  • Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.
  • Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

GRILLED POTATO AND ONION SALAD



Grilled Potato and Onion Salad image

Red potatoes get a head start in boiling water but are finished on the grill with onions in this very flavorful take on potato salad.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 3

1 lb. red potatoes, quartered
1/2 cup KRAFT Italian Dressing, divided
1 red onion, peeled, cut into thick slices

Steps:

  • Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
  • Heat grill to medium-high heat. Place potatoes in large bowl. Add 2 Tbsp. dressing; toss to coat. Place potatoes and onions on grate of grill. Brush onions with 1 Tbsp. of remaining dressing.
  • Grill 10 min. or until browned, turning occasionally and brushing onions with 1 Tbsp. of remaining dressing. Place potatoes and onions in serving bowl. Add remaining dressing; toss to coat. Serve warm.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 4 g, Protein 3 g

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