Grilled Scallion Potato Salad Recipes

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE

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.

CREAMY POTATO SALAD WITH GRILLED SCALLIONS

Steps:

• Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.
• While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside.
• To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
• Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
• In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
• In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.