Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Scallion Potato Salad
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 servings
Potato salad often has a bit of raw onion in it to add a crisp sharp bite to the dish, but in this recipe onions and scallions are grilled. Grilling them replaces some of their intensity with a sweet-smoky char that pairs nicely with the red skinned potatoes.
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Directions
- Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.
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