Grilled Potato and Green Onion Salad

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Backyard Lobster

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
10 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 10 min
Total:: 1 hr 10 min

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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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Comments & Reviews

recipe Grilled Potato and Green Onion Salad
Kristie Rotonda West, FL 08-20-2009
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Crowd Pleaser
Rated: 5 stars out of 5

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!!
recipe Grilled Potato and Green Onion Salad
Marisa Saline, MI 07-06-2009
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Good, but a lot of (unnecessary?) work
Rated: 4 stars out of 5

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.Read more
recipe Grilled Potato and Green Onion Salad
Z Tamarac, FL 06-25-2009
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Very good (sans the bacon)
Rated: 4 stars out of 5

Very good recipe. I make a similar cold salad with roasted russet potatoes. I toss the potatoes in a similar dressing along... with very thinly sliced cucumber, very thinly sliced red onion and a sprinkling of caraway seed.Read more
recipe Grilled Potato and Green Onion Salad
null null, null 02-02-2009
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Amazing.....
Rated: 5 stars out of 5

This is really a fantastic recipie. It's always great to see the look on people's faces when they first bite in because so... many have never had a potato salad with a vinegarette dressing. Works well with all kinds of potatoes (I often use reds) and if you don't feel like firing up the grill - just toss them in a 400 degree oven for 35 minutes and it works just fine.Read more
recipe Grilled Potato and Green Onion Salad
Melissa Katy, TX 03-23-2008
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This is so good
Rated: 5 stars out of 5

This is the best potato salad recipe I've found. It takes a little effort but it is so worth it. It always gets great... reviews and is great the next day if there is any left. The only change I make is that I don't uses as much oil/bacon fat as it calls for and it's still plenty moist.Read more
recipe Grilled Potato and Green Onion Salad
shannon Hermiston, OR 07-08-2007
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Absolutely Delicious
Rated: 5 stars out of 5

One of the best potato salad recipes I have ever made. The flavor of the grilled onions combined with the tang of the... dressing and smokiness of the bacon had all of us going back for more.Read more