When you are making a fantastic piece of meat or meal on the grill it really helps to be able to make the WHOLE meal on it as well. That way you don’t have to go running back and forth to check this and that. If you cook out much, you know what I mean!
I love grilled vegetables. This cooking style imparts a smoky flavor that you just can’t replicate indoors. You can’t. Not even on an indoor grill. OK, I am argumentative today but you get my point here.
I like to grill potatoes, a lot actually. The thing is, you have to par-boil them earlier. It isn’t a big deal as long as you remember. What I did is this: while assembling the dressing for this salad in a serving bowl to use later, I boiled the medium sized Yukon golds until just able to stick a fork in them. Not to complete done-ness but just not hard. I drained and allowed to cool while I was taking things outside.
I sliced each one in half and tossed them, the red onion and red pepper in a bit of olive oil so they wouldn’t stick to the grill. Once they were done (and by done I mean with grill marks but not charred) all I did was toss them in the serving bowl with the dressing and add some fresh herbs (I had already cut up). That’s it!
It may seem like a lot of steps but it really wasn’t. Serve this warm or at room temp. I heated a bit of this the next morning for my guys for breakfast. Along with a bit of leftover flank steak and eggs. I was, for that moment, a Rockstar to them!
|Grilled tortilla, flank steak, goat cheese, spinach and leftover grilled potato salad|
Easy, fresh and delicious!!