Time 55m Yield 8 Number Of Ingredients 11 Steps:
Preheat grill for medium heat and lightly oil the grate. Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat. Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters. Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
Time 20m Number Of Ingredients 8 Steps:
Preheat Your Gas Grill: Turn on your gas grill and heat it up until temperature stays around 350-400 degrees. Prepare Your Potatoes: Wash golden potatoes and slice into thin ¼" inch rounds. This can be done using a sharp knife or a mandolin. Toss with 2 tbsp olive or avocado oil. Prepare Marinade: In a large bowl, whisk together remaining olive oil, apple cider vinegar, coarse grain mustard, salt, pepper, garlic powder until combined. Grill Potatoes: Place potatoes on a preheated grill and cook for 3-4 minutes on each side. Make sure you are monitoring the temperature to make sure the slices do not burn. Remove once potato rounds are cooked through the center. Serve: Toss in prepared marinade. Garnish with chopped green onion and serve warm. For an extra boost of flavor, top with some crumbled cooked bacon!
Time 30m Yield 6 servings Number Of Ingredients 10 Steps:
For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing. For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.
Time 40m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes. Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl. Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined. Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.
Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
In tightly covered container, shake all vinaigrette ingredients. In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil. Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender. In large bowl, toss potatoes, bell pepper, olives and vinaigrette.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Place potatoes in a pot of cold salted water and bring to a boil. Cook until tender, peel and cube. In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper. Add potatoes, bacon, celery and onion and toss thoroughly. Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely. Grill over medium hot coals, 20 minutes turning once.
Time 25m Yield Makes 12 servings, 1/2 cup each. Number Of Ingredients 6 Steps:
Heat grill to medium-high heat. Cook potatoes in boiling water 10 min. or just until tender; drain. Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally. Place potatoes in bowl. Chop pepper and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle. Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes. Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl. Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat. Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.
Time 35m Yield 6 servings. Number Of Ingredients 10 Steps:
Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.
More about “grilled potato salad recipes”
Time 3h40m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Heat grill. Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil. Place onion on grill and cook 4-5 minutes per side or until brown and tender. Let onion cool and then chop. Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain. When cool enough to handle, peeled and cut into 3/4 inch pieces. In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken. Whisk in mayo, salt and pepper. Stir in onions. Add potatoes to bowl, stir and then add celery. Stir gently. Cover and refrigerate for several hours before serving.
