Best Grilled Potato And Pickled Green Garlic Salad Recipes

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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 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

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

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

4 lbs red potatoes
1/2 cup extra virgin olive oil
4 teaspoons Dijon mustard
1/4 cup white wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh cilantro, chopped
4 green onions, minced
2 cloves garlic, minced

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 POTATO AND GREEN ONION SALAD



Grilled Potato and Green Onion Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 pound applewood smoked bacon, optional
8 russet potatoes
Gray salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 bunches green onions, both white and green parts, trimmed
1/3 cup Champagne vinegar
1 heaping tablespoon Dijon mustard
2 shallots, minced
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil (or use half bacon fat)
Bacon fat, optional
4 tablespoons chopped Italian parsley leaves

Steps:

  • Prepare a grill to medium-high heat.
  • If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing.
  • Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
  • Drizzle the green onions with the remaining 2 tablespoons olive oil (or the olive oil-bacon fat blend), season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.
  • Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool to room temperature. Slice the potatoes into 1/2-inch sticks and put in a large bowl. Keep all ingredients separate until the day of the party.
  • Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
  • To serve, pour dressing over potatoes, green onions, and bacon, if using, and toss.

GRILLED POTATO AND PICKLED GREEN GARLIC SALAD



Grilled Potato and Pickled Green Garlic Salad image

This recipe from chef Bill Taibe combines tangy pickled green garlic with charred potatoes for a satisfying summer side. Also try:Grilled Beets with Fresh Goat Cheese Dressing, Grilled Radicchio with Lemon and Pine Nuts

Provided by Martha Stewart

Categories     Potato Recipes

Yield Serves 8 to 10

Number Of Ingredients 10

3 pounds medium new potatoes
Coarse salt
1 fresh bay leaf
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
1/4 cup Pickled Green Garlic
6 tablespoons pickling liquid (from Pickled Green Garlic)
3/4 cup extra-virgin olive oil
2 tablespoons fresh tarragon leaves
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Place potatoes in a large pot and add enough water to cover; generously salt water and add bay leaf. Bring to a boil over high heat and cook until potatoes are easily pierced with the tines of a fork, 15 to 20 minutes. Slice crosswise into 1-inch-thick rounds.
  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place potatoes on grill and cook, turning, until grill marks appear.
  • Meanwhile, in a large bowl, whisk together mustards, pickled green garlic, pickling liquid, and olive oil.
  • Transfer grilled potatoes to large bowl and gently toss to combine. Garnish with herbs and serve.

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