Smoked / Grilled Potato Salad

"Build a better Potato Salad with mix-ins. It is advised to use a waxier potato for this dish, a yukon of fingerling. Adapted from: American Flavor, a cookbook by NY Chef Andrew Carmellini. Potatoes can be dressed hot or cold. If dressing while potatoes are cool, you will get a purer potato flavor. If dressed while hot, the potatoes will take on the flavor of the other ingredients. Cook = chill time"
 
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Ready In:
3hrs
Ingredients:
26
Serves:
8
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ingredients

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directions

  • Cut potatoes into equal portions; Leaving skins on.
  • Par-cook: place halves in a microwave safe dish, cover, cook until just tender. Cool slightly.
  • Coat lightly with olive oil.
  • Grill potatoes for 5-7 minutes, turning occasionally until grill marks appear on fleshy side.
  • Caramelize onions: Using Kittencal's Recipe #89007, I have adjusted the amounts of other ingredients. This can be done well ahead of time. Remove from heat. Add cooked bacon and stir.
  • Make dressing mix-ins by combining all ingredients, shake in a covered dish or whisk. Add to onion - bacon combo, gently mix with potatoes. Chill uncovered for 2 hours.
  • Make Sauce, combine, chill until serving.
  • NOTE: sauce can be added to hot or cold potatoes. Use only as much as you like. More can be added at serving.
  • At SERVING: Gently stir in chopped celery, green onions. Adjust for seasonings (salt and pepper if needed). Sprinkle with watercress leaves, if desired.
  • Serve extra horseradish sauce on the side.
  • More serving suggestions:

  • Mexican twist: add diced bell peppers, cooke corn kernels, diced red onion, fresh cilantro.
  • Farmers Market twist: snips of fresh herbs or tomatoes, fresh spinach and a lemon vinaigrette.
  • Mediterranean twist: seeded cucumber cubes instead of celery, kalamata olives, feta cheese cubes, fire roasted tomatoes.

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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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