Grilled Potatoes with Crabmeat-Green Onion Dressing
- 6 russet potatoes
- Kosher salt
- 1/4 cup white wine vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- Freshly ground black pepper
- 1/2 cup olive oil
- 8 ounces jumbo lump crabmeat
- 4 green onions (green and pale green parts), thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- Canola oil, for brushing
- Cayenne powder
Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil and cook until a knife inserted into the center of the potato meets no resistance, about 15 minutes. Drain and let cool slightly.
Whisk together the vinegar, mayonnaise and mustard in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Fold in the crab, half the green onions and the parsley. Season with salt and pepper.
Heat a grill to medium-high.
Slice the potatoes in half lengthwise, brush the flesh with canola oil and season with salt, pepper and little cayenne. Put the potatoes on the grill, flesh-side down, and grill until golden brown, about 5 minutes. Remove the potatoes to a platter. Break up the flesh a bit with a fork. Immediately spoon the dressing over the potatoes and garnish with the remaining green onions.
Recipe courtesy Bobby Flay