Best Grilled Potato Salad With Cornichons And Dill Recipes

Grilled Potato Salad image

Provided by Michael Symon : Food Network

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 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 with Cornichons and Dill image

Provided by Kristin Donnelly

Yield Makes 6 servings

Number Of Ingredients 7

2 pounds medium to large Yukon Gold potatoes (4 to 6 potatoes)
1/4 cup extra-virgin olive oil plus 1 tablespoon
Salt
Freshly ground black pepper
8 cornichons, finely chopped, plus 2 pickled onions from the jar, minced
2 tablespoons cider vinegar
3 tablespoons finely chopped dill

Steps:

In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.
In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.