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Winner Winner Chicken Dinner: Grilled Potato Salad

This was such an awesome dish!  I found this recipe on the Johnson's Backyard Garden FB site.  They have tons of great ideas to use our CSA veggies.  I highly reccomend this tasty summer salad.  I avoid creamy potato salad since it's just not that great for you - other than family BBQs and the 4th of July - so this was a great alternative with a light vinegarette dressing!

3 tablespoons white wine vinegar
2 cloves garlic, minced
Ground black pepper
9 tablespoons extra virgin olive oil
2 pounds medium red potatoes, scrubbed
1 large red onion
1 large red or yellow bell pepper
3 tablespoons capers, drained and rinsed
4 tablespoons chopped fresh parsley

1.  Create dressing by whisking vinegar, garlic, 1/4 teaspoon pepper, and 6 tablespoons oil in large bowl. Reserve 1/4 cup dressing and set aside for finishing salad.
2. Slice potatoes into 3/4-inch planks, unpeeled onion into 1/2-inch rounds, and bell pepper into bite size chunks.  Toss in olive oil and season vegetables with salt and pepper to taste.
3. Grill vegetables, uncovered, over moderate fire until well charred on both sides, 5 to 10 minutes per side (onions and peppers will take less time than potatoes). We used a grill basket to keep the veggies from sliding through the cracks.  Remove vegetables from grill.
4. Toss grilled vegetables with dressing (not 1/4 cup reserved dressing). Toss in capers and cool salad to room temperature, about 15 minutes. Just before serving, toss with remaining 1/4 cup dressing and parsley.


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