Grilled Potato Salad

Melissa  d'Arabian

Recipe courtesy Melissa d'Arabian

Show: Ten Dollar DinnersEpisode: Backyard BBQ

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 18 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 7 small to medium red potatoes, scrubbed and quartered
  • 1 sweet potato, peeled and cut into 1 1/2-inch cubes
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne powder
  • Kosher salt and freshly ground black pepper
  • Bacon-Green Onion Vinaigrette, recipe follows

Directions

Preheat the grill. Place the red potatoes in a large saucepan, and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool. Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat. Using tongs, place potato pieces on the hot grill, and cook on all sides long enough to make grill marks, about 1 to 2 minutes per side. Handle gently so they don't fall apart. In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.

Bacon-Green Onion Vinaigrette:

  • 1 slice bacon, cut into lardons
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 green onions, chopped
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper

In a small saute pan, cook the bacon until crisp, and set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil. In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the green onions, parsley, salt, and pepper, to taste and whisk to blend.

Yield: about 1/3 cup

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 18 reviews

  • on February 08, 2012

    Flag

    I'm not a fan of vinagrette potatoes, but I must say this is exceptional. I used small Yukon golds so I went easy on the boiling. I think 8 minutes is too long. EXCELLENT!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 11, 2011

    Flag

    Melissa, 'You're the Best!'.... This recipe was great, as are so many of your recipes. This one is tasty served cold the next day too. Definately a 5 star rating*****

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 10, 2011

    Flag

    INCREADIBLE! I had a couple picky eaters on my hands this weekend who said they don't eat potato salad, but after trying this, I could not get them away from the bowl! They finished it all! I doubled the recipe and added 6 strips of bacon (for the men I was feeding. Extra bacon never hurts, right? And also added a little sugar to the final dressing... AWESOME!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.