Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
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 |
Ingredients
- 2 lbs small sized Yukon Gold potatoes
- 2 TB olive oil for tossing the veggies before grilling
- 1 small red onion cut into fourths
- 1 red pepper cut into fourths
- Dressing:
- 3-4 TB chopped fresh basil
- 2 TB Dijon mustard
- 2 TB chopped fresh chives
- 1 lg lemon, juiced
- 1/3 C olive oil
- 2 cloves garlic, minced
- pinch of kosher salt
- fresh black pepper
Instructions
- Boil the potatoes until just tender, drain and allow to cool then slice in half.
- Add to bowl with the onion and pepper.
- Using your hands blend the oil and veggies.
- Careful to not make the onion fall apart.
- While the potatoes are boiling, in a serving bowl add all of the dressing ingredients and whisk to emulsify.
- Set aside.
- Grill the potatoes flesh side down to get good markings.
- Do the onions and peppers in a similar fashion but make sure not to char the skins off of the peppers ????
- When sufficiently grilled to your liking remove and add to the serving bowl.
- Toss gently with the vinaigrette and serve.
Easy, fresh and delicious!!
Previously printed in my newspaper column in the Greenwood Daily Journal, Reader Recipes in the Indianapolis Star and heard on Around the Kitchen Sink Radio AND with Sean Copeland on B105.7
