Grilled Red Potato Salad With Warm Bacon Vinaigrette Recipes

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GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE



Grilled Potato Salad With Bacon-Scallion Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

7 medium red-skinned potatoes, quartered
1 sweet potato, peeled and cut into large chunks
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 slice bacon, cut into 1/4-inch pieces
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
  • In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
  • Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
  • Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Dressing, recipe follows
6 red potatoes, par-boiled and quartered
3 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons red pepper flakes
1/2 Vidalia onion, thinly sliced
2 strips bacon, cooked and crumbled
Chives, chopped, for garnish
1/4 teaspoon stone-ground mustard
1/4 cup mayonnaise
2 teaspoons red wine vinegar

Steps:

  • Preheat grill to medium.
  • Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.
  • Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.
  • Whisk ingredients together in a bowl. Set aside.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

7 small to medium red potatoes, scrubbed and quartered
1 sweet potato, peeled and cut into 1 1/2-inch cubes
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
Bacon-Green Onion Vinaigrette, recipe follows
1 slice bacon, cut into lardons
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the grill.
  • Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
  • Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
  • In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
  • In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
  • In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE



Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette image

A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)

Provided by Sam Sifton

Categories     easy, salads and dressings

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

12 to 14 small fingerling potatoes
4 slices bacon
1 large red onion, peeled and sliced in rounds
5 tablespoons extra-virgin olive oil
1 tablespoon rendered bacon fat
4 tablespoons red-wine vinegar
1 chipotle chile en adobo, or to taste, mashed and minced
Kosher salt and freshly ground black pepper to taste

Steps:

  • Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
  • Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
  • Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
  • For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

GRILLED POTATO SALAD WITH BACON VINAIGRETTE



Grilled Potato Salad with Bacon Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 pound bacon (about 8 strips)
1 tablespoon whole-grain mustard
1 tablespoon light brown sugar
1 teaspoon sherry vinegar
1/2 lemon
Freshly ground black pepper
1 pound mini Yukon gold potatoes, halved
5 scallions
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons roughly chopped flat leaf parsley
Flaky sea salt

Steps:

  • For the dressing: Put the bacon into a large nonstick skillet over medium heat and line a plate with paper towels. Cook the bacon, turning occasionally, until golden brown and crispy, 10 to 12 minutes. Transfer the bacon to the lined plate and transfer the bacon fat to a small mixing bowl. Add the mustard, sugar and vinegar to the warm fat and squeeze in the juice from the lemon half. Whisk to combine and season with black pepper. Set aside in a warm place.
  • For the potatoes: Preheat the grill over medium heat.
  • Place the potatoes in an even layer in a microwave-safe baking dish. Pour in 1/4 cup water and cover tightly with plastic wrap. Steam the potatoes in the microwave on high power until just slightly tender, about 3 minutes. Remove the potatoes and discard any water that remains.
  • Place the potatoes in a large mixing bowl with the whole scallions. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss the vegetables to evenly coat in the oil.
  • Place the potatoes on the grill, cut-side down. Grill the potatoes until tender and caramelized, 7 minutes on each side. Meanwhile, place the scallions on the coolest area of the grill and cook, watching them closely to prevent charring, 1 to 2 minutes on each side. Remove the scallions from the grill and set aside. Remove the potatoes from the grill and place in a large mixing bowl.
  • Cut the grilled scallions into 1-inch pieces and place in the bowl with the potatoes. Crumble the cooked bacon into the bowl. Add the parsley and some sea salt and drizzle generously with the warm bacon dressing, then toss to coat.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     Salad     Potato     Side     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Steps:

  • Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
  • Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
  • Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

GRILLED RED POTATO SALAD WITH WARM BACON VINAIGRETTE



Grilled Red Potato Salad with Warm Bacon Vinaigrette image

Potatoes and bacon are a delicious combo in this salad.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 8

10 pounds new potatoes, scrubbed
3 tablespoons salt
1 1/4 pounds bacon
2 large red onions, sliced into very thin semicircles
1/2 cup olive oil
1/4 cup plus 2 tablespoons apple-cider vinegar
1 cup light-brown sugar
3/4 teaspoon freshly ground black pepper

Steps:

  • Add potatoes and 2 tablespoons salt to a large pot of cold water. Bring to a boil; boil potatoes until almost fork tender. Drain.
  • Cook bacon in skillet until crisp, 5 minutes. Remove bacon, crumble, and set aside. Pour off all but 2 tablespoons fat.
  • Return skillet to heat; add onions and cook until soft, 3 to 5 minutes. Add 5 tablespoons oil, vinegar, and sugar; cook, stirring until sugar dissolves, 3 to 5 minutes. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Heat grill to medium hot. Slice potatoes in half; toss with remaining 3 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Grill potatoes until crisp and cooked through, 3 to 4 minutes per side. Return potatoes to bowl. Add dressing and bacon; toss. Serve warm or at room temperature.

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