Thursday, 11 June 2015

Grilled Potato Salad

This salad came about in an effort to use the baby red potatoes and some leftover  Roasted Garlic Vinaigrette.

I was grilling chicken and decided to make a grilled potato salad, using the vinaigrette on the warm potatoes, which maximizes their absorption of it, increasing the flavour.

Start off by parboiling the whole potatoes i n lightly salted water.

When the potatoes are just tender enough to easily poke a skewer or fork through, drain them and rinse them under cold water to stop them from overcooking.

Return the drained and cooled potatoes to the pot, and season with salt and pepper. Add enough olive oil to lightly coat the potatoes.

Put the potatoes directly onto a hot barbecue, and allow to cook, turning occasionally, until tender and lightly charred on the outside.

While the potatoes are grilling, chop:

1 tablespoon of fresh rosemary

Place this into a bowl large enough to hold the potatoes, and still be able to toss them with the dressing.

Remove the potatoes directly from the grill to the bowl with the chopped rosemary.

Add enough Roasted Garlic Vinaigrette
to coat the potatoes, mixing gently so that the potatoes don't get crushed.

Allow the potatoes to cool before serving. Biting into a hot potato is not a fun experience!

 I served the salad at room temperature, but it is just as good cold.

As I had not used all of the potatoes to make the salad, there were quite a few leftover, but those were used up the next night on pizza. I used the 2 pizza crusts and some pizza sauce that was in the freezer, the shallots and the potatoes, as well as the last of the feta cheese.

I bought 2 chicken and roasted red pepper sausages, removed the meat from the casings, and cooked it. The shallots were thinly sliced and caramelized. The potatoes were sliced and the feta was crumbled.

Spread a thin layer of pizza sauce over the pre-baked crust.

Spread the shallots over the sauce and top with the sliced grilled potatoes.

Add a layer of the cooked, crumbled sausage

Top with a final layer of crumbled feta cheese.

Place into the oven and bake until heated through. Slice and eat!

  • The Roasted Garlic Vinaigrette   has a lovely tang to it from the apple cider vinegar, but also quite a bit of sweetness from the honey, apple juice and roasted garlic. This gave an interesting twist to the potato salad, and these flavours still came through on the pizza.
  • Use grainy mustard instead of just Dijon when making the dressing and you will add texture and that extra bite from the mustard seeds.
  • The vinaigrette can be made and kept in the fridge for 2 - 3 days, and can be used not only as a salad dressing (it's really nice with spinach salad), but also as a dip for things like chicken strips and as a marinade for chicken, fish or pork before grilling.
  • I opted not to cut my potatoes in half as they were reasonably small, but if you have larger potatoes, cutting them makes them easier to eat. More dressing will also be absorbed...but by the time they were finished on the grill the skin had split nicely, allowing the dressing to penetrate.
  • Leftover potatoes can also be used to make hash and egg for breakfast or lunch; they can also be roasted or mashed.
  • Adding the hot potatoes to the rosemary brings out the oils in the herb. Any herbs can be used, try basil, chives, parsley or thyme.
  • Add other vegetables if you like...chopped green onions, diced red peppers, grated carrot, diced pickles, green peas. Think of the sweet, sour contrast when choosing what you will add. Chopped or sliced hard boiled egg can be added just before serving.
  • If you don't have the time to make the vinaigrette, a simple oil and vinegar will work, as will a store bought dressing.
  • Instead of placing the potatoes straight onto the grill, put them on skewers, alone or with other vegetables.

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