Grilled Yukon Gold Potato Salad With Red Pepper Smoked Paprika Mayonnaise Recipes

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YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE



Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley, chopped
1/4 cup finely diced red onions
1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon sliced chives
1/4 cup red wine vinegar
2 tablespoons sweet relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
  • For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
  • Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 8

4 large Yukon gold potatoes, sliced 1/4-inch thick
5 tablespoons extra-virgin olive oil, divided
2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4-5 cups arugula, chopped, 2 bunches
2 tablespoons red wine vinegar

Steps:

  • Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
  • While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
  • Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
  • When ready to serve, add the arugula to the potatoes and toss to distribute.

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