Grilled Garlic Potato Salad Recipes

GRILLED POTATO SALAD

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.

GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING

Steps:

• Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
• Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.

GRILLED POTATO SALAD

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.

GRILLED GARLIC POTATOES

Steps:

• Preheat grill for high heat.
• Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
• Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
• Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

GRILLED POTATOES

Steps:

• Heat grill to medium heat and oil the grates with cooking spray.
• Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
• Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.

GRILLED GARLIC POTATO SALAD

Steps:

• Preheat barbecue to medium-high heat. Place potatoes in 2 L microwaveable baking dish. Add water; cover. Microwave on high 8 minutes rotating dish after 4 minute. Meanwhile, cut 1/3 -inch off top of the garlic head; discarding top. (Do not cut root end). Place on sheet of foil; drizzle with 1 tablespoons of the dressing . Wrap garlic in foil, sealng ends tightly, drain potatoes.
• Thread potatoes onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10-15 minutes or until potatoes are tender, turning the potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.
• Remove garlic pulp from skins (see tip); mix with mayo and mustard in large bowl. Add potatoes and celery; mix lightly. Cover . Refrigerate several hours or until chilled.
• To separate garlic cloves, place the head of garlic in your palm, and squeeze from the root end to push the cloves from the papery skins.