Grilled Potato and Green Onion Salad

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Backyard Lobster

Rated 5 stars out of 5
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  • Read 18 Reviews
Total Time:
1 hr 10 min
Prep
30 min
Inactive
30 min
Cook
10 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

Salad:

Directions

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

Dressing:

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

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.

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Newest Ratings and Reviews

Read all 18 reviews

  • on January 30, 2010

    Flag

    I have only seen the gray salt used by Michael and wonder what
    the differences are between the other salts? Is it milder or
    more flavorful? I would like to try it in other recipes. Thanks

    people found this review Helpful.
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  • on August 20, 2009

    Flag

    I have made this several times and yes it is a bit more work than your traditional potato salad but it is well worth it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 06, 2009

    Flag

    The first time I made this potato salad exactly as the recipe stated, and it came out very good. My guests all loved it. I, however, had just spent a LOT of time in the kitchen making it and was expecting a little bit more out of it. Further, I was concerned with the amount of fat and oil in it.

    So, I tried making a few changes. The first thing is that it's unnecessary to boil the potatoes if you use reds. Just cut them into small wedges (eighths and grill them as planned. I couldn't find any difference in the taste or texture. Secondly, although the bacon is good, if you're trying to cut calories, the recipe definitely tastes great without it. Third, I just did a standard dijon vinaigrette rather than the one on the website, and cut down the oil a tad. If money is also a concern, the shallots and the champagne vinegar aren't necessary, as other reviewers pointed out. Although this changes the recipe quite a bit, I thought I'd post my changes in the interest of anyone who's been thinking of making this salad but was short on time, money, or calories.

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