Monday, July 6, 2009

grilled potato salad recipe

It was requested that I bring the potato salad on Saturday to my friend Kelny's Fourth of July picnic. I've always loved my mother's recipe for good old potato salad but this time I wanted to come up with a new version, my version. My pantry and fridge were packed with three or four pounds of freshly dug German Butterball potatoes, a few red Torpedo onions and the freshest, sweetest Blue Lake green beans from my CSA box. (After tasting those green beans, I vow never to buy green beans again from any grocery store.) But the salad needed some acid, sweetness and color so I went to the farmer's market and got some red and yellow cherry tomatoes and basil. I also grabbed some mint from my balcony "garden" and off I went to the kitchen to make Joanne's potato salad.


1 Basic Recipe for Grilled Potatoes
1 pound green wax beans, ends removed, cut diagonally into 2-inch pieces
30 mint leaves
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
3 cups red and yellow cherry tomatoes, halved
2 tablespoons balsamic vinegar
1 medium red onion, coarsely diced
1/2 cup basil chiffonade

Make one recipe of the grilled potatoes ans set them aside to cool.

Bring a pot of salted water to a boil over high heat. Add the green beans and cook until tender but still slightly crisp, 4 to 7 minutes. Drain and set aside.

Bring a small pot of water to a boil over high heat. Add the mint leaves and simmer 20 seconds. Drain. Place the mint leaves in a blender and with the motor running add the olive oil and vinegar and process 30 seconds. Scrape down the sides and continue to puree 30 to 60 seconds until smooth. Season with salt and pepper.

Place the cherry tomatoes in a bowl and toss with balsamic vinegar and salt. Set aside for 10 minutes.

In the large bowl containing the potatoes, add the mint oil, green beans, cherry tomatoes and their juices, the onions and toss together. Add the basil and toss again gently. Place in a big serving bowl and enjoy.

Serves a crowd


3 pounds small red-skinned new potatoes
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Preheat an oven to 375°F. Wash the potatoes and place in a 13 X 9-inch baking dish. Drizzle with 1 tablespoon olive oil, season with salt and pepper, cover with foil and bake until easily skewered, 40 to 60 minutes depending upon the size of the potatoes.

Preheat an outdoor grill or an indoor cast-iron ridged grill. Cut the potatoes in half. Place the remaining 2 tablespoons olive oil in a small bowl. Dip the cut side of the potatoes in the oil and place on a hot grill. Grill until the potatoes are hot and the cut side has golden brown grill mark, 5 to 7 minutes. Remove from the grill and place in a large serving bowl. Add the remaining ingredients, toss together and serve immediately.

1 comment:

Unknown said...

I make a similar potato salad, however, I use small red and white potatoes. I cut them in quarters mix them with virgin olive oil, salt and pepper and roast in the oven at 375 degrees. They brown very nicely and much simpler to do.
I also add red and orange peppers chopped.