Thursday, July 21, 2011

Zesty Grilled Potato Salad

As soon as the temperatures hit 40 and above on a regular basis, I fire up our grill nearly daily. I love grilling. It's fairly fast and there's little mess to clean up. And as much as I love cooking, I loathe washing dishes.

Last night I decided to grill up some potatoes and make a potato salad, of sorts, to go along with our steaks.  


I sliced some red potatoes and onions in half. And peeled a few cloves of garlic. Then I drizzled it all in olive oil and sprinkled it with salt and pepper. Then I wrapped the garlic cloves in foil.


And threw the potatoes on the grill. After 10 minutes, I flipped them and put the onions and garlic on the grill. Then cooked them for another 10 minutes, flipping the onion halfway through that time.  



I smooshed the roasted garlic cloves with a fork and then added them to the dressing I made of mustard, mayo, olive oil, paprika and dried cilantro.



Then I roughly chopped the potatoes, onions and some fresh endive I had. I tossed it all together with the dressing and called it good.

While this was totally different than normal potato salad, I thought it was quite tasty and my husband, who normally won't touch potato salad with a ten foot pole, ate all of his. Yay!

Zesty Grilled Potato Salad
Yields 4 Side Servings

1 lb. small red potatoes
1 large onion, peeled and quartered
4 cloves garlic, peeled
1 endive, chopped
olive oil
1 tsp. spicy brown mustard
2 tbsp. mayo
1 pinch paprika
1 pinch dried cilantro
salt and pepper

Preheat your grill.

Rinse the red potatoes and slice them in half. Drizzle potatoes, onions and garlic with olive oil; sprinkle with salt and pepper. Wrap the garlic cloves in foil.

Place the potatoes on the grill. Cook for ten minutes and flip. Add the onion and garlic packet. Cook everything for another ten minutes; flipping the onion halfway through. Remove all items from the grill.

Unwrap the garlic packet and smash the cloves with a fork. In a small bowl, whisk together mustard, mayo, 1 tbsp. olive oil, paprika, cilantro and a bit of salt. Add in the smashed garlic.

Roughly chop the potatoes, onions, and endive. Toss them together in a large bowl with the dressing you just made. Eat promptly and enjoy!

1 comment:

  1. Looks way good. I've never thought of roasting my garlic on the grill--what's wrong with me!?!

    ReplyDelete

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